rava cake recipe, coconut cake recipe, goan baath cake recipe
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5 from 3 votes

Rava Cake

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
Course: desserts
Cuisine: goan
Servings: 1 small cake
Calories: 1670kcal
Author: Dassana Amit

Ingredients

  • 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

Instructions

making batter

  • 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.

Notes

  • instead of fresh grated coconut, you can use desiccated coconut. 
  • you can also dry fruits. 
  • can add sugar if required. 

Nutrition

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