Goan Coconut Cake (Baath)
A hint of rosewater adds sweet, floral aroma to this moist, dense semolina cake, packed with four types of coconut.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Hand mixer
- By-8-inch square cake pan
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups semolina
- 1 tsp. baking powder
- 1⁄4 tsp. fine sea salt
- 2 1⁄2 cups superfine sugar
- 1⁄4 cup coconut oil
- 8 tbsp. unsalted butter, softened, plus more for greasing
- 4 eggs
- 1 (13 1/2-oz.) can coconut milk
- 1⁄4 cup cream of coconut
- 1 1⁄2 tsp. rosewater
- 1 cup unsweetened shredded coconut
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