Bibikkan is Sri Lankan Coconut Cake which is rich with fruit and nuts. This Coconut Cake is made for parties and holiday season. I wish I had Melon Candy (melon preservative which is called Puhul Dosi) to add to this recipe. The Sri Lankan store, Indo Lanka Cash & Carry, in Artesia, where I buy most of my Sri Lankan groceries from were out of Melon Candy on the day, I visited the store☹ The Coconut Cake was delicious, regardless, and everyone enjoyed it. I shared with my coworkers, too.
Please enjoy😊
Ingredients Coconut Cake:
¾ c semolina
2 c coconut (fresh or defrosted frozen)
½ c chopped dates
¼ c flour
½ c raisins
¾ c jaggery, grated
¼ c sugar
2 eggs, separated
Zest of 1 lime (I used lemon, which was a good substitute)
4 cardamom pods
1” ginger root, grated
½ t fennel seeds
½ t rose essence, ½ t vanilla
1 t baking soda
½ t baking powder
Pinch of salt
Oven temperature: 320º F for 45 mts
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Teacher by profession, cook by passion, residing in California, USA. Living with three handsome men! (One I am married to the other two call me MOM 😃)
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