Hi Friends,

Bring a taste of Goa to your holiday table with this moist, fragrant Goan Baath Cake. It is a simple one-bowl semolina coconut cake, perfect for a vegetarian Thanksgiving spread. Get the full Goan Baath Cake recipe from Cook With Renu.

Why it works for the holiday table

• Warm flavors from coconut, cardamom, and vanilla
• Tender crumb and a moist bite
• Easy to mix in one bowl, no special tools needed
• Great make-ahead dessert since flavors deepen as it rests

What you need

• Fine semolina (rava)
• Fresh grated coconut (ground with a little milk)
• Eggs, butter, and sugar
• Baking powder, salt
• Vanilla and cardamom
• Optional add-ins, pistachios, cashews, and dried papaya (tutty fruity)

Key tips for success

• Rest the batter for at least 2 hours, overnight is traditional
• Bring chilled batter to room temperature before baking
• Add vanilla to balance any egg smell
• Prefer it sweeter, add up to 1/4 cup more sugar
• Cover the top with foil if it browns too quickly

Bake time and temp

• Bake at 160 C (320 F) for about 40 to 50 minutes
• Finish for 10 to 15 minutes at 180 C (356 F) for a light golden top
• Cool fully before slicing

Serving ideas

• Garnish with chopped pistachios, cashews, or edible rose petals
• Slice the loaf version for easy sharing
• Brew chai or coffee, then serve slightly later in the day
• Bake in the morning, enjoy after 4 to 5 hours for best flavor

Good to know

• Not overly sweet, adjust to taste
• Nuts and dried fruit are optional for added texture
• Contains eggs and dairy, nuts are optional

Bake the Goan Baath Cake for Thanksgiving, Christmas, or anytime you want a crowd-pleasing dessert. Read the full step-by-step guide and measurements in the Goan Baath Cake recipe.

Thank You,

Renu Agrawal-Dongre

renuad@cookwithrenu.com

** Disclaimer​
​

Follow me on

​​​​​