Bibikkan (Coconut Cake)

PREP TIME	SERVINGS	TOTAL TIME
20 mins	25 people	1 Hr 50 mins

Ingredients:

• 375 Millilitre Coconut Treacle


• 200 Grams Grated Coconut


• 150 Grams Plain Flour


• 150 Grams Sultanas (Raisins) (Cut into small pieces)


• 150 Grams Dates (Cut into small pieces)


• 200 Grams Cashew Nuts (Cut into small pieces)


• 100 Grams Sugar


• 50 Grams Butter (Melted)


• 1 Teaspoon Vanilla Essence


• 100 Grams Crystallised Stem Ginger (Cut into small pieces)


• 2 Eggs (Beaten)


• 1/4 Teaspoon Salt


• 1/4 Teaspoon Cardamom Pods (Crushed without shell)


• 1 Teaspoon Baking Powder


• 1/4 Teaspoon Nutmeg Powder


• 1/4 Teaspoon Cinnamon Powder


• 1 Lime Zest (Grated)
• 
  

Directions:

Step 1

First add the coconut treacle and sugar in to a saucepan on a medium heat. Keep stirring for about 4-5 minutes until the sugar dissolves and bubbles up. Then add the grated coconut and salt. Keep stirring for another 14 minutes. The mixture should be ready now with a thicker consistency. Turn off the heat and keep aside for about 10-15 minutes until it completely cools down.

Step 2

Prepare the baking tray with 3 layers of baking paper (baking parchment) and butter the top most layer. Now separately mix the baking powder with the plain flour and keep aside.

Step 3

Once the coconut mixture is cooled, add the vanilla, lemon zest, cinnamon powder, nutmeg powder and cardamom powder in to the mixture and combine well. Now add all the dried fruits (Dates, Sultanas and cashew nuts) and the Crystallised stem ginger in to the mixture and mix well. Time to add the melted butter and the 2 beaten eggs in and mix well. Finally add the flour mixture in and combine well.

Step 4

Add the bibikkan mixture in to the prepared baking tray. Spread the mixture evenly. And bake it in a pre heated oven (175 Celsius) for an hour. Now this yummy treat is ready, enjoy!