Bibikkan (Sri Lankan Coconut Cake)

Bibikkan (Sri Lankan Coconut Cake) – A blend of tropical flavors!! This traditional Sri Lankan Coconut Cake, locally known as ‘Bibikkan’ or ‘Pol Cake’, is flavored with an amazing blend of coconut, jaggery, fruits, nuts, and spices.

Bibikkan (Sri Lankan Coconut Cake)

Coconuts are essential ingredients in Sri Lankan cuisine and are widely used in traditional dishes such as curries, desserts, and beverages which provide a rich flavor and taste.

Today I am sharing a traditional Sri Lankan-style Coconut Cake recipe called ‘Bibikkan’ or ‘Pol Cake’. You’ll find, here, an easy-to-follow recipe with step-by-step instructions, helpful info, and tips. You can make this cake a few days to a week ahead of the occasion to maximize the flavor. And it also freezes well, too.

This one is a keeper on any festive table or makes the best addition to your next gathering and pairs well with a cup of Sri Lankan (Ceylon) tea. Do give this recipe a try and enjoy it with your loved ones. It will be your new favorite.

Are you looking for more Sri Lankan recipes?
Take a quick look at the recipe collection HERE

What is Bibikkan?

Bibikkan (Sinhala: බිබික්කන්) is a Sri Lankan-style Coconut Cake, traditionally made of shredded fresh coconut, jaggery, or treacle and loaded with dried fruits and nuts like dates, raisins, cashews, and a mix of aromatic spices.

It is commonly served to celebrate festive and religious occasions such as Christmas, New Year’s Eve, Sinhala, and Tamil New Year.

It is also known as Pol Cake (Sinhala: පොල් කේක්)
Pol = Coconut

What makes this Cake Unique?

This cake looks like a Christmas Fruit Cake, but, it is a unique cake made with freshly grated coconut.

The cake starts with making a sweetened coconut locally called Panipol (or Pani Pol). Panipol (aka Pani Pol) is the most common traditional sweet filling in Sri Lanka traditionally made with freshly grated coconut and Kithul jaggery or treakle flavored with cardamom.

Pani = honey or sweet, Pol = coconut
The term “Panipol” or “Pani Pol” literally means “Sweetened Coconut” in Sinhalese.

You can make the Panipol in advance and keep it in the fridge for about a week. Let it come to room temperature before use.

More Recipes with
sweetened coconut filling

Ingredients

• Coconut: Freshly grated coconut will work best to achieve the authentic taste and texture. The best substitute is frozen grated coconut. But remember to thaw it before using it. You can also use the desiccated coconut (unsweetened) then you might need to rehydrate it with some warm water.
• Treacle: Use either Kithul treacle or Coconut treacle, both are a Sri Lankan staple and unique. When treacle is unavailable, golden syrup, maple syrup, honey, or sugar syrup, can be used as replacement but the taste will be different.
• Jaggery: Use either Kithul jaggery or Coconut jaggery, both are a Sri Lankan staple and unique. The best alternative is Thai or Indonesian Palm sugar, or coconut sugar. You can also use light Brown sugar. If you use white sugar, caramelizing the sugar in the beginning will give the cake a beautiful deep color.
• Dry Fruits and Nuts: I used raisins, sultanas, dates, candied peel, and cashews. Pumpkin Preserves (Puhul Dosi / Melon Candy), winter melon preserved in sugar, is a popular choice in Sri Lanka. You can also experiment with other dry fruits and nuts as you like.
• Spices: I used a mix of cardamom, cinnamon, clove, and nutmeg. Make sure to use a pinch of nutmeg as it is a very strong spice.
• Eggs: Using eggs is optional. You can make a vegan version without eggs.
• Butter: I used regular unsalted butter, but vegan butter or coconut oil will work fine too.
• Flour: I used cake flour as a personal choice, but all-purpose, regular flour too will do the job.
• Semolina: Using semolina is optional. Roasting semolina enhances the flavor. It can be substituted with plain flour.
• Other Ingredients: You can use vanilla, lemon, or lime zest to improve the flavor.

Freshly Grated Coconut

I’d rather like the milky taste of freshly grated coconut and fresh coconut milk. But, in Japan, I usually use desiccated coconut.

Kithul Jaggery and Treacle

Kithul jaggery (solid form) and Kithul treacle (liquid form) are sugars extracted from the sap of the toddy palm trees called Kithul (Caryota urens) in Sri Lanka. They have been used as a traditional sweetener for many centuries in Sri Lanka that gives authentic sweetness & taste to Sri Lankan sweets.

Vegetarian and Vegan Options

If you’re a vegetarian or vegan, you can still enjoy this cake. Just omit the egg in the batter and use vegan butter or coconut oil instead of butter.

Useful Tips

• Soaking the dates in warm water will yield softer dates and it will make it easier to fold into the cake batter.
• I use a 21 x 11 x 7 loaf pan to bake this cake. You can also use a round or square pan.
• This cake needs slow baking, so you must watch and bake, based on your oven setting.
• I baked the cake in a preheated oven to 180 C° for about 40 minutes. Then I reduced the temperature to 170 C and baked for about 20 minutes until fully done.
• You may need to make adjustments because every oven behaves differently. The temperature in different ovens is also different. Make sure to adjust the oven temperature and baking time as needed.
• Avoid over-baking and cover the top of the cake with foil for the final 15 minutes if the cake is too much browning.
• This cake tastes better the day after it is baked enhancing the flavors and texture, so it’s best to bake it at least a day ahead.

Serving Suggestions

This cake tastes its finest, a day after baking it. A slice of this rich coconut cake is an ideal accompaniment to an afternoon cup of tea or coffee.

Storing Suggestions

At Room Temperature: Storing this cake at room temperature is better as it helps to retain moisture. Cool completely before storing. Wrap in plastic wrap or store in an airtight container in a cool, dry place for 2 to 3 days.

In the Refrigerator: You can store it in the refrigerator for one week or so in an airtight container after wrapping it in plastic wrap. Bring the cake to room temperature before serving.

In the Freezer: You can freeze the whole cake or individual slices for about 3 months. Wrap the whole cake (or individual slices separately) with plastic wrap and then transfer them to a freezer-safe bag. Defrost at room temperature. Do not thaw frozen cake in the microwave or oven as it will dry out and the taste will change.

Similar Cake Recipes to Try

Bibikkan (Sri Lankan Coconut Cake)
Step-by-Step Recipe

Prep Time 20 Min
Cook Time 1 hour
Servings 5 to 10

Equipment

I used a loaf pan (21 x 11 x 7). You can also use a round or square baking dish.

Ingredients

150 g desiccated coconut (see the notes)
100 ml warm water
200 g palm sugar (see the notes)
100 g brown sugar
100 g water
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp ground cloves
1/8 tsp ground nutmeg
100 g sultanas (or raisins)
100 g dates, finely chopped
50 g candied orange peel, finely chopped
50 g ginger preserves, finely chopped
100 g cashew nuts, finely chopped
1/4 tsp salt
2 eggs, lightly beaten
50 g butter, melted
100 g plain flour
1 tsp baking powder
50 g semolina, roasted
2 to 3 tbsp treacle for drizzling

Notes

• You can use 250 g to 300 g of scraped coconut instead of desiccated coconut.
• You can use about 300 ml of Kithul treacle, golden syrup, or other types of sugar syrup instead of jaggery, sugar, and water mixture.
• You can experiment with other dry fruits and nuts as you like.

Instructions

Prepare the dry fruits and nuts

I used my food processor to roughly grind the cashew nuts and orange peel.

I also chopped the fruits using my food processor.

If using freshly grated coconut, grate the coconut and keep it aside. OR if using frozen coconut, take it out of the freezer and thaw it.

In this recipe, I used desiccated coconut. If you also use desiccated coconut, place it in a bowl and add the water. Mix and keep aside.

Make the Panipol

Add the sugar and jaggery into a saucepan and heat on medium heat. Keep stirring for about 4-5 minutes until the sugar and jaggery dissolve. If you don’t have any treacle for drizzling the cake, keep a few tablespoons of sugar syrup aside so that you can use it after baking the cake.

Add the coconut, mix well, and cook for 3–4 minutes over a slow flame until the coconut is cooked. Switch off the flame when the moisture is still there. Remove the pan from the heat.

Prepare the Panipol Mixture

Transfer the Panipol into a large bowl. Add the ground spices, salt, fruit, and nut mixture. Mix well to combine. Let the mixture cool down to room temperature. You can make this mixture in advance and keep it in the fridge overnight or a few days.

Prepare the Baking Pan

Prepare the baking dish with one or two layers of parchment and butter the topmost layer. Preheat the oven to 180°C.

Prepare the Cake Batter

Roast the semolina for 4-5 minutes and keep aside.

Sift the flour and baking powder together and keep aside.

In a large bowl, beat the eggs slightly with a balloon whisk or wooden spoon. Add the melted butter and mix well to combine.

Fold in the flour and roasted semolina and mix well.

Add the cooled Panipol mixture and mix well. Don’t add it to the egg mixture if it is hot.

Transfer the mixture to the prepared baking dish and spread evenly with a spatula. Bake in a preheated oven (180°C) for 40 minutes. Take the baking dish out of the oven and arrange the cashew halves, if using, on the top. Reduce the oven temperature to 170°C bake again for about 20 or until a toothpick inserted into the center comes out with a few fudgy crumbs attached.

After baking, take the cake out of the oven. Pour the treacle over the cake and spread with a pastry brush. This needs to be done when the cake is hot. Then it absorbs the treacle well giving more taste and moisture to the cake. (optional)

Let the Bibikkan cool to room temperature. Transfer to an airtight container and store at room temperature for 1 day before serving for the best flavor.

Now this yummy treat is ready, enjoy!

Are you looking for more International recipes?
Take a quick look at the recipe collection HERE

Thank you for being here, I appreciate it!
I love hearing from you so feel free to leave a comment on the post.
If you make any of my recipes, I’d love to see pics of your creations
#joyofeatingtheworld or @joyofeatingtheworld

Hungry For More?
Please enter your email address to subscribe to this blog
and receive notifications of new posts by email