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Sinhalese Coconut Cake    Veg  CD  CBF  Sri Lankan  110mins plus cooling

Sri Lankan Name: Bibikkan

Makes 1 Cake Cold Vegetarian Dried Fruit Spices Cakes Baked Fayre Dairy Free Sri Lanka Ceylon Ceylonese Asia Asian

225g/8oz Jaggery, grated
360ml/12fl.oz. Water
225g/8oz Freshly grated Coconut
50g/2oz Dry Roasted Semolina
100g/4oz Dates, stoned and chopped
teasp Roasted Fennel Seeds
1 Cardamom Pod, crushed
50g/2oz Sultanas
25g/1oz Stem Ginger, chopped
25g/1oz Candied peel, chopped
50g/2oz Cashew Nuts, roughly chopped
A large pinch of Salt
teasp Baking powder
teasp Ground Cinnamon
1 Egg


1. Place the jaggery and water in a saucepan and heat slowly, stirring, until the jaggery has dissolved.

2. Add the coconut and cook for 2-3 minutes then remove from the heat and allow the mixture to cool .

3. Preheat the oven to 170C, 325F, gas mark 3 and lightly butter a shallow baking tin. Once the coconut mixture has cooled, stir in the semolina, dates, fennel, cardamom, sultanas, ginger, candied peel, cashew nuts, salt, baking powder and cinnamon and mix well.

4. Separate the egg, beat the white and yolk separately then fold into the cake mixture. Pour into the prepared tin and bake for 1 hours.


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Key techniques required to make cake recipes

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Cream - to - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles breadcrumbs.

Main equipment required to make this recipe


Mixing Bowl

Wooden Spoon

Wire Rack


Tips, Options and Substitutions



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