This Coconut Cake, traditionally known as Baath Cake is utterly delicious! Its fluffy, moist and just melts in your mouth. This Baath Cake brings back so many nostalgic childhood memories! I hope you enjoy the recipe
- 65 grams Salted Butter
- 65 grams Pure Ghee
- 250 grams White Granulated Sugar
- 3 Large Eggs
- 125 grams Fresh Grated Coconut
- 250 grams Coarse Semolina
- 1/2 tsp Pure Vanilla Extract
- 1/8 tsp Nutmeg
- 1/8 tsp Crushed Cardamom
- 1/16 cup / 1 tbsp Rose Water (Optional)
- 1/16 cup / 1 tbsp Milk
- A dash of Yellow Food Colour
- 1/2 tsp Baking Powder
Make sure all your ingredients are at room temperature To a mixing bowl, add the butter, pure ghee and sugar. Using a hand mixer, on a medium-high speed, beat for approximately 5 minutes or until it turns pale.
Reduce the speed on the hand mixer to low and add the eggs, one at a time, mixing between each addition till the eggs have blended in well. Don’t overbeat. When the eggs are well incorporated, add the coconut and semolina and fold them in gently, moving in one direction. Now cover the batter in the bowl and allow the semolina to soak for 8 hours at room temperature.
Preheat the oven to 350F/180C. Line a 7” round cake tray at the bottom and around. Add the crushed cardamom and the freshly grated nutmeg to the batter. In a small bowl mix the milk, rose water (if you are not adding rose water, double the quantity of the milk) and yellow food colour.
Add the baking powder to it and make sure it mixes well. Immediately add it to the batter and gently incorporate it. Pour the batter into the lined cake tray and bake for 55-60 minutes or until a toothpick when inserted in comes out clean. Allow the cake to cool completely before cutting.