Desiccated Coconut Cake Recipe – a delicious coconut cake with desiccated coconut. This recipe is so easy, simple, and delicious that even a beginner can attempt. This is the Goan Baath Cake Recipe with Desiccated Coconut.

About Desiccated Coconut Cake
Coconut Cake Ingredients
Coconut Cake Video –
How to make Desiccated Coconut Cake –

About Desiccated Coconut Cake

A traditional Goan Baath Cake has freshly grated coconut and is left on the countertop for a couple of hours before baking. This Desiccated Coconut Cake Recipe is an easy version of the Goan Baath Cake. You can whip and bake this cake in a jiffy without any standing time. Moreover, using desiccated coconut in this cake recipe is easier than using freshly grated coconut which involves grating and blending.

Though the freshly grated coconut cake scores higher in taste this desiccated coconut cake does not lag behind. It does not compromise on the texture and taste and is much quick and easy to bake. Go ahead and bake this cake with desiccated coconut when you have guests visiting your home at a short notice or if you are just craving a traditional Goan Baath Cake.

Apart from desiccated coconut, this cake recipe has simple ingredients like semolina, milk, eggs, and butter. You could also try the Eggless Coconut Semolina Cake Recipe that uses desiccated coconut as well. This easy coconut cake recipe makes a lovely tea time cake and you can enjoy it plain without any frosting.

Desiccated Coconut Cake Recipe is easy to bake and has mild flavours of rose and vanilla and a slight crunch from the desiccated coconut. Like the traditional Goan Baath Cake, its melt-in-the-mouth texture is what you will enjoy.

Coconut Cake Ingredients

To make this simple and easy Desiccated Coconut Cake Recipe let’s go through the ingredients –

Desiccated Coconut – We use desiccated coconut that is easily available at all grocery stores. Though you could use freshly grated coconut but for this recipe recommend using desiccated coconut .

Read also:  East Indian Thali Cake Recipe  with freshly grated coconut.

Semolina/Sooji/Rava – No Maida or All-purpose flour in this recipe but we use fine Sooji that is a healthier option. Semolina is Rava or Sooji locally.

Milk – 02 cups of boiled milk for one cup of Semolina/Sooji/Rawa is what we use in this recipe. You could also substitute milk with plain water but the cake feels richer and is tastier with milk.

Sugar – You are free to use granulated sugar in this recipe because we dissolve it in hot milk before adding the other ingredients.

Eggs – Use the whole eggs, which is both yellow and white for this cake. If you want to make an egg-less version of this cake then substitute eggs with yogurt or curds and add a little baking soda too.

Butter – Very little butter, approx. 4 tablespoon goes into this desiccated coconut cake recipe. You are free to add more as most of the recipes demand, this this quantity of butter works fine for me in this recipe.

Vanilla & Rose Essence – Vanilla and Rose add wonderful flavour to the cake, just a teaspoon of each is fine. Add almond essence too if you like, the aroma of your cake will be awesome.

Baking Powder – Just use a teaspoon of baking powder for this cake recipe. We do not use any baking soda unless you are making the eggless recipe. This cake does not have a rise but bakes evenly and has a nice texture.

Coconut Cake Video –

How to make Desiccated Coconut Cake –

Let us go through the detailed procedure on how to make Desiccated Coconut Cake (Goan Baath Cake Recipe with Desiccated Coconut) in an easy way –

Heat 2 cups of boiled milk in a vessel and add 1.5 cups of granulated sugar to it.

Allow the sugar to dissolve in the milk and you will now find that the milk has turned thinner. Reduce the flame to low now.

At this stage add in one cup of Semolina/Sooji/Rava and 2 cups of desiccated coconut. Combine this well and then add in 4 tbsp of butter.

Switch off the flame now and let the butter dissolve in the residual heat. In case you are using unsalted butter for this cake recipe then you may have to add half a tsp of salt.

Finally, add baking powder and a teaspoon each of vanilla and rose essence. Also, add almond essence in case you like to use it.

Now transfer this cake batter into a bowl to cool or just leave it in the same pan.

In the meanwhile, as your cake mixture is cooling beat 5 whole eggs with a whisk.

After your cake mixture has cooled mix in the eggs gradually and then pour the cake batter into a lined cake tin. For this quantity, I use a cake tin of size 9′ x 9′ and you could also use an 8′ x 8′ cake tin. This is a perfect size of baking tin for even cooking of the cake.

Now pre-heat your oven to 180 deg C and then place the cake in it and bake for 40-45 minutes. The baking time will again depend on the temperature and setting of your oven.

Once your cake is browned on the top you know it’s done. But if you still need to check, do the skewer test. Insert a skewer in the middle of the cake and if it comes out clean then your cake is done. 40 to 45 min baking time at 180 deg C is good enough for this cake.

Give the cake a resting time of 10 to 15 minutes before you are ready to serve it.

Serving Suggestions

Try this easy and Simple Desiccated Coconut Cake Recipe and enjoy a piece, without any frosting, with your cup of coffee or tea.

Cake Recipes you may like to try

MAWA CAKE RECIPE

DATE & WALNUT CAKE

CARROT CAKE WITH RAISINS AND WALNUT

HOT MILK SPONGE CAKE

DALGONA COFFEE CAKE

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