Goan bebinca (Layered coconut cake)
saucepan, whisk, large bowl, hand mixer with beaters, oven, baking pan (9x9 in.), parchment paper, pastry brush
How to crack, separate, and store eggs
Homemade caramel sauce
Nutrition per serving
- 2 g sugar
- ⅛ tsp water
- ¼ tbsp heavy cream
Add some sugar and water to a saucepan over medium heat. When the sugar starts to brown, add cream, reduce heat, and whisk vigorously. Transfer to a small bowl and set aside.
- ¾ egg yolks
- 32 g sugar
- 48 ml coconut milk
- 16 g flour
- ⅛ tsp nutmeg
- ⅛ tsp ground cinnamon
- large bowl
- hand mixer with beaters
Add egg yolks and remaining sugar to a large bowl. Use a hand mixer fitted with whisks to combine. Then whisk in coconut milk. Gradually add flour, ground nutmeg, salt, and cinnamon, and mix well. Split the mixture between two bowls and add the caramel to one of the bowls and mix well to combine.
- 13⅝ g unsalted butter (melted)
- baking pan (9x9 in.)
- parchment paper
- pastry brush
Preheat the oven to 180°C/350°F. Ladle in some of the light colored batter to a parchment-lined baking form, making sure the bottom of the form is completely covered. Let bake for approx. 15 min. Remove from the oven, brush with butter, and add a layer of caramel batter. Turn on the broiler/grill function and let broil for approx. 15 min. Repeat this process until there’s no more batter.
- vanilla ice cream (for serving)
Top with butter and let cool completely before serving. Use a knife to loosen the edges of the cake and invert onto a plate. Serve with vanilla ice cream, if desired. Enjoy!