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Batica (Coconut Cake) Recipe

This traditional Goan holiday treat is made with semolina which makes for a deliciously dense and sweet cake.


  • 2⅔ cup sugar
  • 6 tbs butter softened
  • 2 whole eggs
  • 3 egg yolks
  • cup semolina flour
  • 4 cups loosely packed fresh grated coconut
  • ½ tsp nutmeg grated
  • ½ cup dried coconut strips optional


  • Preheat oven to 350ºF
  • Place sugar in a small saucepan with 1/2 cup of water and bring to a boil, and simmer for five minutes. Brush down any sugar crystals from the edge of the pan with a brush dipped in cold water. After five minutes remove from heat and allow to cool.
  • Transfer syrup to a standing mixer and beat at moderate speed for 1 minute. With the mixer running, add in the butter, one tbs at a time. Then add the eggs and egg yolks, also one at a time and continue beating until all the ingredients are combined. 
  • Add in the semolina and beat until smooth, then add the coconut and nutmeg and beat to combine. 
  • Butter and flour a 1.5 quart ring pan with a removable bottom. Using a spatula to help, pour the mixture into the ring pan, making sure to spread it out evenly. 
  • Bake for 1 hour until the cake is golden. Test doneness with a toothpick: you're looking for a similar density at the edges and in the center. Remove from the oven and allow to cool for 25 minutes. Serve cut into thin slices.
  • Optional: Top with dried coconut strips before serving


This recipe was adapted from the October 1976 issue of Gourmet Magazine and is part of my Gourmet 10/76 Project. Click here to read more!