This dark, rich coconut cake is a deliciously festive addition to any table! One bite into our Bibikkan and you’ll be remembering all the fond memories of the yesteryears. Nothing like a slice of this to bring the Avurudu feel! 🍰 🍰 🍰

Ingredients:-
● Coconut Treacle - 340ml
● Freshly grated coconut - 300g
● Cardamom - 04
● Fennel - 1 tsp
● Salt to taste
● Vanilla - 2 tsp
● Flour - 125g
● Semolina - 50g
● Baking Powder - 1 tsp
● Baking Soda - ¼ tsp

Method

1. In a pot, boil the coconut treacle and add powdered cardamom and fennel.

2. Add the coconut and mix well. Cook for about 5 minutes and add salt to taste.

3. Transfer the mixture into a mixing bowl and let it cool down.

4. Add vanilla and mix.

5. Add semolina and mix.

6. Put the flour, baking powder, and soda into a mesh strainer and sieve into the bowl.

7. Mix everything well.

8. Put the mixture into a baking tray lined with baking paper and distribute evenly.

9. Line cashew nuts over the mixture.

10. Bake in a preheated oven at 160C for about 45 minutes or until golden brown.

11. Let the cake cool down completely before cutting.

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