Coconut Cake ( Bibikkan ) Recipe

How to make Pol Cake

Ingredients :

  • 4 cups grinned coconut
  • 4 cups of water
  • 4 eggs
  • 3 cups of white sugar
  • 3 cups of rice flour
  • 2 cup self-rising flour
  • 3 t/s baking powder
  • 1 teaspoon cardamom powder
  • 2 t/s cloves powder
  • 1 t/s cinnamon powder
  • 2 t/s of rose water
  • 100 g cashew nuts

Method :

Preheat the stove to decently low. Line a profound square cake tin with buttered greaseproof paper.

Utilize a food processor to mix 1.5 cups of dried up coconut and 1.5 cups of water on rapid until the parched coconut is finely ground. Void the blend and rehash with the rest of the coconut and water. Utilize an electric blender to beat the yolks of eggs and 2 t/s of the coconut blend with sugar until velvety. Include remaining coconut and beat well. Filter the flour with preparing powder and the 3 ground flavours. Mix into the coconut blend with rose water and cashew nuts.

Beat the white part of the eggs until hardened, include additional sugar and beat again until thick. Overlap into the coconut blend and blend well. Fill a readied tins and heat in a moderate low broiler for 1.5 hours or until the coconut cake has risen and golden earthy coloured on top. The cake is cooked when a fine stick embedded in the middle tells the truth. Cool the cake and expel from the container onto a drainer.


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