Baatk Cake Baath Baatica with lattice pattern

2 cups Fresh coconut

½ cup water

1 cup rava (semolina)

1 cup icing or castor sugar

3 tbsp. flour (maida)

1 tbs. corn flour

2 eggs

2 tsp. baking powder

3 tbs. ghee

1 tsp. salt

1/2 tsp. nutmeg powder or cardmom powder or 1 tsp. vanilla essence

Grind the coconut with water to a paste.  Beat the eggs and add to the coconut paste, mix.  Add the maida, rava, corn flour, baking powder, salt and mix well.  Cream the ghee with the sugar and add to the coconut rava mixture. Blend well and cover and set aside for 6 to 7 hours or overnight. When ready to bake add the flavoring/essence and mix. 

To prepare the pastry for lattice pattern

2 cups flour (maida)

150 gms. Butter

¼ tsp. salt

¼ cup icing sugar (optional)

2 eggs

Mix the flour , salt and icing sugar and butter and rub well with fingers to resemble bread crumbs.  Mix in the egg and knead the dough to bring together, not necessary to knead smooth.  Keep in refrigerator for half hour.  Remove and divide into two.  Roll one ball into a round disc to fit the baking tin.  Grease the tin and dust with flour.  Place the pastry carefully into the tin and press down and smooth any holes, etc. Pour the cake batter into the tin and smooth over. 

Now take the other dough ball and dust with flour and roll into a disc.  Using a serrated cutter or a pizza cutter or a knife, cut the disc into strips and place in a plate dusted with flour.  Refrigrate if necessary. When ready to bake the cake, make the lattice pattern on the top of the baatk.  Place the strips vertically across leaving a gap in between.  The fold over alternate strips and place one horizontal strip.  Fold over the other alternate strips and place the second horizonal strip, thus covering the cake.  Trim the edges and press lightly.  Bake in a preheated over at 160 deg C for about one hour, or till the top turns light brown.  To test, pierce a skewer and it should be clean.