Bibikkan (Coconut Cake) Recipe Recipe

Name: Bibikkan (Coconut Cake) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 gm Jaggery; 225 gm Coconut; 50 gm Semolina; 100 gm Dates; 1/2 tsp Fennel; 1 x Cardamom; 50 gm Winter melon preserve; 25 gm Ginger preserve; 25 gm Candied peel; 50 gm Cashewnuts; 1/4 tsp Salt; 1/2 tsp Baking pwdr; 1/4 tsp Cinnamon pwdr; 1 x Egg

Servings: persons

225 gm Jaggery
225 gm Coconut
50 gm Semolina
100 gm Dates
1/2 tsp Fennel
1 x Cardamom
50 gm Winter melon preserve
25 gm Ginger preserve
25 gm Candied peel
50 gm Cashewnuts
1/4 tsp Salt
1/2 tsp Baking pwdr
1/4 tsp Cinnamon pwdr
1 x Egg

1
Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates.
2
Roast and crush the fennel and crush the cardamom.
3
chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts.
4
Dissolve the jaggery in 375 ml water in a pan, add in the coconut and cook for 2-3 min.
5
cold the mix and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashewnuts, salt, baking pwdr and cinnamon.
6
Separate the egg and beat the white and yolk separately.
7
Fold into the cake mix and pour into a buttered baking tray.
8
Bake in a moderate oven (160 C: Gas Mark 3 )
9
for 1 1/2 hrs.
10
224 010 BIANCO MANGIARE

537

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 225 gm Jaggery, 225 gm Coconut, 50 gm Semolina, 100 gm Dates, and more.

Yes, Bibikkan (Coconut Cake) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bibikkan (Coconut Cake) Recipe

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