Bhath Cake /Goan Bhath Cake /Bhath cake with Coconut Crumble and Bhath Cake with Caramel Crunch

Baath Cake is a very delicious and simple traditional cake, made using desiccated coconut, fine semolina (rawa), eggs, and basic pantry ingredients.

This is a recipe I learnt from my mother, Lilian Almeida and I’ve always loved how easy yet flavourful it is.

To add a little twist, I’ve prepared this Baath Cake in three versions:

Simple Baath Cake

Caramel Crunch Baath Cake

Coconut Crumble Baath Cake

Each topping gives the cake a completely different texture and taste, making it perfect for festive baking or tea-time treats.

INGREDIENTS – BAATH CAKE

200 grams sugar

100 grams desiccated coconut

100 grams fine semolina (rawa)

3 eggs

2 tbsp butter

¼ tsp rose essence

¼ tsp baking powder

½ cup water

1 tbsp warm water

METHOD

1. Make a thin sugar syrup using sugar and ½ cup water.

2. Add the fine semolina to the syrup and keep stirring continuously.

3. Add desiccated coconut and butter. Mix for about ½ minute.

4. Switch off the heat and allow the mixture to cool completely.

5. Once cooled, add the beaten eggs and rose essence. Mix well.

6. Dissolve baking powder in 1 tbsp warm water and add it to the mixture.

7. Mix gently and pour the batter into a greased baking dish.

CARAMEL CRUNCH TOPPING

Ingredients

¼ cup soft brown sugar

2 cups cornflakes (lightly crushed)

2 tbsp unsalted butter

Method

1. Melt butter on low heat.

2. Remove from heat and add crushed cornflakes and brown sugar.

3. Mix well and sprinkle evenly over the cake batter.

Tip:

For extra crunch, you can double the cornflakes and sugar quantity, but reduce butter to 1 tsp.

COCONUT CRUMBLE TOPPING

Ingredients

½ cup brown sugar

½ cup desiccated coconut

½ cup plain flour

90 grams chilled unsalted butter

Few whole cherries (for topping)

Method

1. Rub all ingredients together with chilled butter to form a crumb-like mixture.

2. Spread the crumble evenly over the cake batter.

3. Place cherries on top.

BAKING

Bake in a preheated oven at 180°C

Bake for 40–45 minutes, or until a skewer inserted comes out clean.

This Baath Cake is soft, moist, and beautifully aromatic, and the toppings add a lovely crunch and richness.

A perfect cake for festive occasions, tea time, or family gatherings

if u want more crunch to the cake just double the quantity, except reduce butter to 1 tsp.

bake in a preheated oven at 180 degrees for 40 to 45 mins or until done.