Recipe for Baathk/Batica/Baath/Coconut Cake

As a child I was always intrigued about recipes when I heard people say "arey
it's so easy" and one such recipe was that of Bathk/Batica – The Goan Coconut
and Semolina cake.

Was it really "arey so easy"? I'd say NO WAY!

Till about 10-12 years ago, My Mum and I have tried various variations of the
"very easy" bathk and we were never satisfied. We asked so many people for the
recipe and every recipe was different from the other. When I had an idea of the
ingredients that go into a Bathk, I decided to try my hand at the variation i
thought may work. And when the Bathk was ready, My family LOVED it! So, when we
had our House warming celebration at our home in Goa, I made 6kg of the Buttery
Bathk in Bombay and travelled with all that cake by train(Jan shatapdi, I still
remember) and all my guests loved it and asked for the recipe. I couldn't stop
smiling when my Mom said "Finally" and she laughed!

From dry bathks…..to crumbly bathks….to over sweet bathks…..to not-so-sweet
bathks…to the Final one that worked for us! Yayyyy!

So here's my recipe of the "Arey It's So Easy" Bathk!!! Do give it a try

Servings: 1 Kg

Author:

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour, 5 minutes

Course:

Dessert Tea Time Snack

Cuisine:

Goan

Keywords:

coconut cake Baathk Batica Baath

🧂 Ingredients

250 Gms Dessicated coconut
250 Gms Fine Semolina

(Rawa)
400 Gms Whole Granulated Sugar(If you like it less sweet, you can add 375gms of sugar)
250 Gms Salted Butter(You can add 20-30 gms less butter if you don't like it too buttery)

(keep 10 gms aside for greasing the tins)
1 Tspn Cardamom powder(or Nutmeg Powder. Choice is yours)
1/4 Tspn Salt
1 Tspn Baking Powder
1 Tspn Vanilla essence

(optional)
5 Eggs

Instructions

1 Add all the ingredients together in a bowl and mix it gently with your bare hand
2 Cover the bowl and keep it to rest at room temperature for at least 6-8 hrs. I
prefer keeping it over night
3 At the time of baking, heat your oven at 200°c for 10 minutes(top and bottom
heating)
4 Grease the cake tins with butter and place a parchment paper at the bottom of
the tin and grease the paper too with butter

Note: If you're using disposable containers, you don't need the parchment paper
5 Fill your cake tins with the baathk batter.

Note:-

Do not fill the cake tins to the brim. Always keep two inch space for the cake
to rise
6 Reduce the temperature to 180°c and place the cake tins on the middle rack and
let it bake for 20 minutes
7 After 20 minutes, reduce the temperature to 150°c and let it bake for the next
30 minutes

Note: Kindly check the temperature setting of your oven. Every oven is set
differently. So you may need to check what best works for you. be a little
careful if this is your first time baking. Don't go on exact temperatures as
mentioned in the recipe
8 After 30 minutes, poke a toothpick in the centre of the cake and check. If it
comes out clean, remove the Baathk and let it cool and room temperature
9 Cut slices or Cubes and serve😊 Enjoyyyyy

Note: Always cut bathk(or any cake) when it has completely cool at room
temperature or else it will crumble or crack and with a very sharp
knife(extremely important tip)

Always cut bathk upside down as the top layer is always a little crusty/crispy
due to the caramelisation of the whole sugar. So, when we cut it from the top,
it tends to crumble and crack.

Bathk crumbles when it is being cut because of the nature of the coarse
ingredients that we use (coconut and semolina) and it may never cut as smooth as
a regular cake. So don't be disheartened. Instead of slices, I always prefer
cutting bathk cubes or blocks. That way, alot of cake is saved too 🙂 🙂