Bibikkan (Coconut Cake) - Shellfish-Free

Ingredients

• 2 cups Grated Coconut
• 1 1/2 cups grated Jaggery
• 1/2 cup Semolina
• 1/4 cup All-Purpose Flour
• 1/2 cup chopped Cashews
• 1/2 cup chopped Pumpkin Preserve
• 1/4 cup chopped Ginger Preserve
• 2 large Eggs
• 1/2 tsp Cardamom Powder
• 1/4 tsp Cinnamon Powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 165°C (160°C). Prepare your baking pan by greasing and flouring it.
2. 2In a large bowl, combine the 2 cups of Grated Coconut, 1 1/2 cups of grated Jaggery, 1/2 cup of Semolina, 1/4 cup of All-Purpose Flour, 1/2 cup of chopped Cashews, 1/2 cup of chopped Pumpkin Preserve, 1/4 cup of chopped Ginger Preserve, 1/2 tsp of Cardamom Powder, and 1/4 tsp of Cinnamon Powder.
3. 3In a separate bowl, whisk the 2 large Eggs until they are well beaten.
4. 4Pour the whisked eggs into the coconut mixture and mix everything together thoroughly until it is well combined.
5. 5Pour the combined mixture into the prepared baking pan, spreading it evenly.
6. 6Bake for 60 to 70 minutes. The cake is done when a toothpick inserted into the center comes out clean.
7. 7Allow the cake to cool completely in the pan before serving. This ensures it holds its shape and texture.

Related Guides