Goan Bath Cakes or Semolina Cakes

Ingredients (used american measuring cup, 1 cup = 250 ml)

• 350 gms fine semolina
• 300 gms fresh grated coconut or desiccated coconut ( I used desiccated coconut)
• 2 tbsp milk Or as required
• 2 tbsp rose water Or vanilla essence + 1 tbsp vanilla essence to add in the cake batter
• a pinch of salt
• 300 gms clarified butter / butter / frozen coconut oil
• 5 eggs
• 375 gms powdered sugar Or as preferred
• 1 t/s baking powder
• 1 t/s corn flour

Frosting: (optional)

• 1 cup whipped cream
• ½ cup icing sugar
• 1 cup toasted Or roasted coconut flakes

Instructions

1. Take a greased round pan or any shape you desire. Grease them generously and dust some flour on it. Preheat the oven at 180°C exactly fifteen mins before baking.
2. Grind the fresh grated coconut with rose water Or vanilla essence to a fine paste. If using desiccated coconut flakes grind them with rose water Or vanilla essence. Keep it aside.
3. Beat eggs till fluffy and changes color till pale yellow for about 6 mins on high speed. Cream ghee/ butter/ coconut oil and sugar separately and add in the beaten egg mixture until it looks creamy.
4. Fold in semolina gently into batches of three. Now fold in the grounded coconut paste, baking powder and salt. Cover with a lid Or foil and allow to ferment overnight. Now keep the above mixture for about 5 hours Or overnight for best results. Since Mumbai is humid and hot. It's advisable you cover and keep this cake batter in the fridge. Before baking them remove an hour earlier to make it at room temperature.
5. Check the batter in the morning add milk if it's appearing dry and mix nicely. Finally add Vanilla Essence. Bake at 180°C for about 40 mins Or until the skewer comes out clean.
6. The cake should be firm on top when touched and appear golden color. Allow the cake cool down completely and then unmould the cake gently.Your Baath Cake is ready. Serve hot or chilled. Slice them and store them in an air tight box.
7. Frosting is optional but it does create a visual impact to your cake. Beat whipped cream with sugar allow to chill for 30 mins. Spread cream-sugar mixture all over the cake.
8. Spread desiccated coconut flakes on a baking dish / tray. Bake at 200°C for 8 to 10 mins. Keep stirring in between else they might get burnt. Now sprinkle the toasted coconut flakes all over the cake.

Notes

1. Please don't overbake nor underbake this cake.
2. Frosting is optional.