Goan Bebinca (Layered Coconut Cake)
Bebinca is a traditional Goan layered coconut cake known for its rich, creamy texture and caramelized layers. This delicacy combines coconut milk, egg yolks, sugar, and flour to create a luscious dessert with a melt-in-the-mouth experience.
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Ingredients
- 125 gramsRefined wheat flour (maida)
- 200 gramsSugar
- 500 millilitersFresh coconut milk
use thick coconut milk for best results
- 8 unitsEgg yolks
- 125 gramsGhee (clarified butter)
melted
- 0 ½ teaspoonsNutmeg powder
freshly grated
- 0 ¼ teaspoonsSalt
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round baking tin with ghee and set aside.
In a large mixing bowl, sift the flour and salt together.
In another bowl, whisk the egg yolks until smooth and slightly pale.
Gradually add sugar to the yolks and continue whisking until the sugar starts to dissolve.
Slowly pour in the coconut milk while whisking to combine gently.
Add the sifted flour and salt mixture to the wet ingredients, whisking continuously to avoid lumps and form a smooth batter.
Stir in the nutmeg powder and melted ghee, combining well.
Pour a thin layer of the batter (about 3-4 tablespoons) into the greased baking tin and bake for about 8 to 10 minutes or until the top is lightly golden and set.
Remove from the oven, pour another thin layer of batter over the cooked layer, spreading evenly.
Repeat the layering process, baking each layer until golden before adding the next, about 8-10 minutes per layer. Typically, 7-8 layers are made.
After the final layer has baked and set, allow the bebinca to cool in the tin at room temperature.
Once cooled, gently loosen the edges with a knife and invert onto a serving plate. Slice and serve.
