Bibikkan (Coconut Cake)
A rich and dense coconut cake made with grated coconut, jaggery, and spices. Can include candied fruit. Bake in a shallow pan for easy slices.
Ingredients
- 2 cups Grated Coconut
- 1 cup Jaggery (Grated)
- 1/2 cup Rice Flour
- 1/4 cup Semolina (Soaked in Water)
- 1/2 cup Pumpkin Preserve
- 1/4 cup Cashews
- 1/2 teaspoon Cardamom Powder
- 1/4 teaspoon Cinnamon Powder
- 1 teaspoon Grated Ginger
- 1/2 cup Coconut Milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C. Lightly dust a baking pan with a small amount of the 1/2 cup Rice Flour, ensuring the bottom and sides are covered.
- 2In a large mixing bowl, combine the 2 cups Grated Coconut, 1 cup Grated Jaggery, the remaining 1/2 cup Rice Flour, 1/4 cup Soaked Semolina, 1/2 cup Pumpkin Preserve, 1/4 cup Cashews (chopped), 1/2 teaspoon Cardamom Powder, 1/4 teaspoon Cinnamon Powder, and 1 teaspoon Grated Ginger.
- 3Pour the 1/2 cup Coconut Milk into the bowl with the other ingredients and stir thoroughly until a thick, uniform batter forms.
- 4Carefully pour the thick batter into the prepared baking pan and use a spoon or spatula to spread it evenly across the bottom.
- 5Bake the Bibikkan in the preheated oven at 175°C for 50 to 60 minutes. The cake is done when a toothpick inserted into its center comes out clean, and the top appears golden brown and feels firm to the touch.
- 6Allow the Bibikkan to cool completely in the pan on a wire rack for at least 2 hours before slicing. Cooling completely is essential to ensure the cake sets properly and can be sliced cleanly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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