BIBIKKAN (Sri Lankan Coconut Cake)

2 cups shredded coconut
4 cups or 1 liter treacle
1 cup semolina
1/2 cup wheat flour
2 eggs
1 tspn baking powder
1 tspn sweet cumin
1 tbsp vanilla
1/2 cup chopped dried fruit
1/2 cup raisins
1/2 cup chopped cashews
1/4 cup ginger preserve
2 tspn mixed cardamom and cinnamon powdered
2 tspn grated rind of lemon

Sri Lankan Bibikkan recipe


Prepare a 8″ x 12″ baking tray and line with 3 layers of wax paper.
Roast the semolina until light brown and set aside. Seperate the eggs from the yolk. Beat the egg whites and yolk seperately
and set aside. Heat a pan, add the treacle and bring to a boil. Add the shredded coconut, powdered cardamom/cinnamon mix,
vanilla essence and mix well. When the mixture (pani pol) is well done, remove from fire and let it cool for a while.
Now add the semolina, wheat flour, baking powder, chopped cashews, chopped dried fruit, raisins, ginger preserve and sweet cumin
to the pani pol mixture and mix well using a beater. Add the egg yolks and mix well. Lastly add the leamon rind and fold
in the egg whites. Make sure your batter is moist enough. If it is too dry, add a little bit of hot water. Pour the mixture
to the tray and decorate with cashews if desired. Bake at 300 F for 45 minutes to 1 hour or until done.
Leave it for a day then cut into squares and enjoy.

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