Goan bebinca (Layered coconut cake)

Based on 11 ratings

Prerana Sastri

Editorial Assistant at Kitchen Stories

instagram.com/perryonthecake/

Difficulty

Medium 👍
25
min.
Preparation
105
min.
Baking
10
min.
Resting

Ingredients

Pieces:-25+
425 g sugar
1 tsp water
3 tbsp heavy cream
10 egg yolks
600 ml coconut milk
200 g flour
½ tsp nutmeg
¼ tsp ground cinnamon
salt
170 g unsalted butter (melted)
vanilla ice cream (for serving)
Metric
Imperial

Utensils

  • saucepan
  • whisk
  • large bowl
  • hand mixer with beaters
  • oven
  • baking pan (9x9 in.)
  • parchment paper
  • pastry brush

Nutrition per serving

Cal
163
Protein
2 g
Fat
13 g
Carb
11 g
  • Step 1/4

    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.
    • 25 g sugar
    • 1 tsp water
    • 3 tbsp heavy cream
    • saucepan
    • whisk

    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.

  • Step 2/4

    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.
    • 10 egg yolks
    • 400 g sugar
    • 600 ml coconut milk
    • 200 g flour
    • ½ tsp nutmeg
    • salt
    • ¼ 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.

  • Step 3/4

    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.
    • 170 g unsalted butter (melted)
    • oven
    • 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.

  • Step 4/4

    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!
    • 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!