Goan Bebinca Layered Coconut Cake

What you need

• 400 g (2 cups) granulated sugar
• 400 ml (1 2/3 cups) coconut milk, thick, full fat
• 10 large egg yolks
• 125 g (1 cup) all-purpose flour
• 1/4 tsp ground nutmeg, freshly grated if possible
• 1 pinch salt
• 150 g (2/3 cup) ghee, melted

Method

Restated from the original video

1. 1

   Warm the coconut milk with the sugar over low heat, stirring until the sugar has dissolved, 5 min. Let it cool to room temperature.

2. 2

   Beat the yolks in a large bowl until smooth and slightly paler, 2 min.

3. 3

   Whisk the cooled coconut milk into the yolks, then sift in the flour, nutmeg and salt and whisk until smooth.

4. 4

   Pour the batter through a fine sieve to remove any lumps or threads of yolk.

5. 5

   Heat the oven to 200 °C (400 °F) with the top grill element on if your oven allows it.

6. 6

   Brush the base and sides of a deep 18-20 cm (7-8 in) round tin with ghee and line the base with baking paper.

7. 7

   Spoon 1 tbsp ghee into the tin and heat it in the oven for 2 min.

8. 8

   Pour in a ladle of batter, about 120 ml, to make a layer roughly 5 mm thick.

9. 9

   Bake under the top heat until the layer is set and deep golden brown on top, 10-15 min.

10. 10

    Spoon another 1 tbsp ghee over the browned layer, add another ladle of batter and bake again until browned.

11. 11

    Repeat until all the batter is used, usually 8-10 layers, finishing with a little ghee on top. Watch each layer closely, as the later ones brown faster.

12. 12

    Let the bebinca cool completely in the tin, at least 2 hours.

13. 13

    Run a knife around the edge, turn it out and cut into thin wedges so the stripes show.

Imported from spicesandaromas.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.