Sri Lanka Bibikkan (Coconut Cake)

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Sri Lanka Bibikkan (Coconut Cake) Ingredients

> source <	1 Cardamom
"A taste of Sri Lanka"	50 g Preserves, Winter melon
By Indra Jayasekera	25 g Preserves, ginger
BIBIKKAN (COCONUT CAKE	25 g Candied peel
225 g Jaggery	50 g Nuts, cashew
225 g Coconut	1/4 ts Salt
50 g Semolina	1/2 ts Baking powder
100 g Dates	1/4 ts Cinnamon, ground
1/2 ts Fennel	1 Egg

Instructions for Sri Lanka Bibikkan (Coconut Cake)

===========================> Directions <======================== Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mixture and pour into a buttered baking tray. Bake in a moderate oven (160?C: Gas Mark 3 ) for 1 1/2 hours. ISBN #962 224 010 0 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized