Goan Baath Cake (Coconut Semolina Cake)

A classic Goan-style coconut and semolina cake that’s rich, fragrant, and even better after it rests.

Prep time

20 minutes (plus 12 hours resting)

Cook time

About 45–60 minutes (depends on tray size)

Rest time

12 hours (recommended)

Serves

10–12 slices

Ingredients

For the base mixture

  • 250 g freshly grated coconut
  • 250 g sugar
  • 6 whole eggs

Add after blending

  • 250 g semolina
  • 250 g melted salted butter
  • 1/2 tbsp cardamom powder
  • 2 tbsp rose water

For folding in (later)

  • 3 egg whites (beaten to soft peaks)

Step by step method

1) Blend the base

Add the grated coconut, sugar, and 6 whole eggs to a blender or mixer.
Blend until you get a smooth, thick mixture.

2) Add the rest of the ingredients

Pour the blended mixture into a mixing bowl.
Add the semolina, melted butter, cardamom powder, and rose water.
Mix well until everything is fully combined.

3) Rest the batter (important)

Cover the bowl and refrigerate for 12 hours.
This resting time lets the semolina soak up the mixture properly and gives you a better texture.

4) Bring to room temperature

Remove the batter from the fridge and let it sit until it reaches room temperature.

5) Prep your baking tray

Grease your baking tray and line the bottom (and sides if you like) with parchment paper.

6) Beat the egg whites

Beat 3 egg whites until soft peaks form.
Gently fold the egg whites into the rested batter, do not overmix, you want to keep the air in.

7) Bake

Pour the batter into the prepared tray.
Bake at 170°C until set and golden on top.
Start checking at around 45 minutes.
It’s done when a toothpick comes out clean and the top has a nice golden crust.

8) Cool and slice

Let it cool in the tray for 15–20 minutes, then transfer to a rack to cool fully.
Slice and serve.

Diago’s Pro Tips

  • Resting the batter for 12 hours isn’t optional if you want that proper Baath texture. I can make my peace with 8 hours if you’re in a rush, but nothing less than that.
  • Fold the egg whites gently, this is what helps the cake feel lighter.
  • Baking time varies by tray depth, a deeper tray takes longer.

Ultimate Brown Butter Chocolate Chip Cookies

Why I Love This Recipe

It’s simple, forgiving, and the brown butter takes it to another level without making it complicated.

Prep Time: 15 minutes

Cook Time: 12 minutes

Makes: 12–15 cookies

Ingredients

• 115 g unsalted butter

• ¾ cup brown sugar

• ¼ cup white sugar

• 1 egg

• 1 tsp vanilla extract

• 1¼ cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• 1 cup chocolate chips

Method

  1. Melt the butter in a pan on medium heat until it turns golden brown and smells nutty. Take it off the heat and let it cool slightly.
  2. In a bowl, mix brown sugar and white sugar. Add the brown butter and mix well.
  3. Add the egg and vanilla, mix until smooth.
  4. Add flour, baking soda, and salt. Mix just until combined.
  5. Fold in the chocolate chips.
  6. Chill the dough for 20 minutes (don’t skip this).
  7. Bake at 180°C for 10–12 minutes until edges are set and centers are soft.
  8. Cool on the tray for 5 minutes, then transfer to a rack.

Diago’s Quick Tips

• Browning the butter is the flavour secret, don’t rush it

• Cookies firm up as they cool

• Sprinkle a little flaky salt on top if you’re feeling fancy