Goan Coconut Cake (Baath) | Saveur
A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut.
Ingredients
- 4 cups semolina
- 1 tsp. baking powder
- <sup>1</sup>⁄<sub>4</sub> tsp. fine sea salt
- 2 <sup>1</sup>⁄<sub>2</sub> cups superfine sugar
- <sup>1</sup>⁄<sub>4</sub> cup coconut oil
- 8 tbsp. unsalted butter, softened, plus more for greasing
- 4 eggs
- 1 (13 1/2-oz.) can coconut milk
- <sup>1</sup>⁄<sub>4</sub> cup cream of coconut
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. rosewater
- 1 cup unsweetened shredded coconut
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