How to make Sesame Tahini Baath (Goan Coconut Cake) -

A Goan delicacy – an unusual cake flavored with sesame seeds and tahini

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sesame seeds (black) (काले तिल), Semolina (suji) (सूजी)

Cuisine : Goan

Course : Desserts

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You can also find more Desserts recipes like Kheer Fresh Fruit Yogurt Lemon Mousse Eggless Chocolate Cupcakes

Sesame Tahini Baath (Goan Coconut Cake)

Sesame Tahini Baath (Goan Coconut Cake) Recipe Card


Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 4-5 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sesame Tahini Baath (Goan Coconut Cake) Recipe

  • Sesame seeds (black) 2 tablespoons

  • Semolina (suji) 1½ cups

  • Tahini ½ tablespoon

  • Unsalted butter 1 cup + for greasing

  • brown sugar/jaggery ¾ cup

  • Eggs 2

  • Vanilla essence ½ teaspoon

  • Scraped coconut 1 cup

  • Salt a pinch

  • Baking powder ½ teaspoon

  • Rose water 2 tablespoons

  • Coconut milk 1 cup


Step 1

Grease a nine inch spring bottom cake tin some butter.

Step 2

Cream together the butter and brown sugar in a bowl till light and fluffy. Add the tahini and beat well.

Step 3

Add one egg at a time and beat till well combined. Add vanilla essence and mix well.

Step 4

Combine the semolina, coconut, salt, baking powder and one tablespoon sesame seeds in another bowl and mix well.

Step 5

Add half the semolina mixture to the creamed butter-sugar mixture and fold well. Add the rose water, coconut milk and the remaining semolina mixture and mix well.

Step 6

Pour the prepared mixture into the prepared cake tin, sprinkle remaining sesame seeds, cover with a cling film and refrigerate for four hours.

Step 7

Preheat oven at 180º C.

Step 8

Remove the cling film, put the tin in the preheated oven and bake for forty five to fifty minutes. Remove from oven, cool and demould.

Step 9

Slice and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.