Sri Lanka Bibikkan (Coconut Cake)

Ready in 1h

Try this Sri Lanka Bibikkan (Coconut Cake) recipe, or contribute your own.


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

Original recipe makes 1 Servings



===========================> 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

Alert editor   
Calories Per Serving: 1937 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Sri Lanka Bibikkan (Coconut Cake). Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free