Bibikkan (Sri Lankan Coconut Cake)
This traditional Sri Lankan Coconut Cake is locally known as ‘Bibikkan’ or ‘Pol Cake’ flavored with an amazing blend of coconut, jaggery, fruits, nuts, and spices.
Servings: 10
Equipment
- 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 see the notes
- 100 g water see the notes
- 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 egg yolks lightly beaten
- 50 g butter melted
- 100 g plain flour
- 1 tsp baking powder
- 50 g semolina roasted
- 2 to 3 tbsp treacle
Instructions
- If using freshly grated coconut, grate the coconut and keep it aside. If using frozen coconut, take it out of the freezer and thaw it. If using desiccated coconut, place it in a bowl and add the water. Mix and keep aside.
- 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 treacle, 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.
- 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 dish with one or two layers of parchment and butter the topmost layer. Preheat the oven to 180°C.
- 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!
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.