Prepare to embark on a culinary journey that will transport your taste buds straight to the tropical paradise of Sri Lanka! The Bibikkan Coconut Cake is not just a dessert – it's a delectable piece of cultural heritage that combines the rich, sweet flavors of coconut, jaggery, and exotic spices. This traditional cake is a hidden gem that promises to revolutionize your baking experience, offering a unique twist that will impress your family and friends with its authentic Sri Lankan charm.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: Sri Lankan
Serves: 8 servings
Ingredients
- 2 cups grated coconut
- 1 cup jaggery, grated
- 1 cup rice flour
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup water
Instructions
- Prepare all ingredients by measuring them accurately and setting them out on your work surface.
- In a large mixing bowl, combine the grated coconut and grated jaggery, mixing thoroughly until the jaggery starts to dissolve and blend with the coconut.
- Add rice flour to the coconut-jaggery mixture, stirring continuously to ensure even distribution and prevent lumps from forming.
- Incorporate cardamom powder, nutmeg, and salt into the mixture, mixing well to distribute the spices evenly.
- Gradually add water to the mixture, stirring continuously to create a thick, consistent batter with a slightly sticky texture.
- Grease a round cake pan or traditional Sri Lankan cake mold with a small amount of coconut oil to prevent sticking.
- Transfer the batter into the prepared pan, smoothing the top with a spatula to create an even surface.
- Preheat the oven to 350°F (175°C) and place the cake pan in the center of the oven.
- Bake for approximately 50-60 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 15-20 minutes.
- Carefully remove the cake from the pan and transfer to a wire rack to cool completely.
- Once cooled, slice the Bibikkan into wedges and serve at room temperature.
Tips
- Ensure your jaggery is freshly grated for the most authentic and rich flavor profile.
- Use fresh, high-quality grated coconut – the key to an exceptional Bibikkan.
- Mix the ingredients thoroughly to avoid any lumps in your batter.
- When adding water, do it gradually to control the consistency of the batter.
- Use a toothpick test to check for doneness – it should come out clean when the cake is fully baked.
- Allow the cake to cool completely before slicing to maintain its perfect texture.
- Store in an airtight container at room temperature for up to 3 days to preserve its moisture and flavor.
- For an extra touch of authenticity, serve with a cup of Ceylon tea for a true Sri Lankan experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
