this rava cake or goan baath cake is a simple, easy one bowl delicious recipe of cake made with rava and coconut. this rava coconut cake recipe is also egg free.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Servings: 1 small cake
- ½ cup fine rava, unroasted (barik sooji or cream of wheat) OR 95 grams fine rava
- 1.5 cups tightly packed grated coconut OR 120 grams grated coconut
- ½ cup sweetened condensed milk, 125 ml
- ½ cup milk, 125 ml
- 1 tablespoon rose water - can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract
- 3 tablespoons ghee or butter or oil
- ½ teaspoon baking powder, levelled
in a grinder jar, take 1.5 cups tightly packed grated coconut.
pulse or grind till the coconut becomes fine in texture. do not add water while grinding. keep aside.
in a mixing bowl, add ½ cup fine rava, ½ cup condensed milk, ½ cup milk, 1 tablespoon rose water and the ground coconut.
mix very well. the sweetness is right and perfect with the amount of condensed milk added. do check the taste and if you want some more sweetness, you can add a few tablespoons of sugar.
instead of rose water, you can also add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.
cover the pan with a lid and refrigerate overnight or for 7 to 8 hours.
before you bake rava cake, let the batter come to room temperature. also preheat oven at 180 degrees celsius with both the top and bottom heating elements on.
line a cake tin with parchment paper or butter paper. you can also grease the tin with oil, butter or ghee.
after the batter comes to room temperature, add 3 tablespoons ghee. you can also use 3 tablespoons butter or coconut oil or any oil.
mix very well.
then sprinkle ½ teaspoon baking powder all over the batter. mix again very well.
baking rava cake
pour the batter in the pan. gently shake to even the batter in the pan.
keep in the preheated oven and bake for 45 minutes to 1 hour. as temperatures vary from oven to oven, do keep a check. it can also take 30 to 40 minutes. do note that not to over bake this coconut rava cake.
remove and check with a tooth pick or a bamboo skewer. it should come out clean.
keep the pan on a wired rack for the cake to cool down.
once the cake cools down, then gently remove it from the pan on a chopping board. slice the cake and then serve.
you can refrigerate the leftovers. the rava cake will become dense once refrigerated. so just warm them in the oven or microwave oven and then serve.
serve rava cake plain as sweet snack or a dessert.
- instead of fresh grated coconut, you can use desiccated coconut.
- you can also dry fruits.
- can add sugar if required.
Calories: 1670kcal | Carbohydrates: 177g | Protein: 31g | Fat: 97g | Saturated Fat: 70g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 163mg | Sodium: 390mg | Potassium: 1506mg | Fiber: 14g | Sugar: 97g | Vitamin A: 1805IU | Vitamin C: 7.9mg | Calcium: 1351mg | Iron: 34.9mg