Bibikkan - Sri Lankan Coconut Cake

The queen of Christmas coconut treats is undoubtedly bibikkan, a rich, dark moist cake made of shredded coconut, jaggery and semolina that drives the sweet tooth wild. Bibikkan takes pride of place alongside other loved seasonal preparations such as Dutch Breudher and Poffertjes.
Course Cakes
Cuisine Sri Lankan
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

  • 225 g jaggery
  • 225 g coconut
  • 50 g semolina
  • 100 g dates
  • ½ teaspoon fennel
  • 1 cardamom
  • 50 g winter melon preserves
  • 25 g ginger preserves
  • 25 g candied peel
  • 50 g cashew nuts
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • 1 egg

Instructions

  • 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 <em>(160°C )</em> for 1½ hours.