Name: Goan bebinca (Layered coconut cake)
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Yield: 25
Cuisine: indian
Ingredients: 2.33 cups sugar; 1 tsp water; 3 tbsp heavy cream; 10 egg yolks; 2.5 cups coconut milk; 7 oz flour; 0.5 tsp nutmeg; 0.25 tsp ground cinnamon; salt; 0.75 cup unsalted butter (melted); vanilla ice cream (for serving)

Goan bebinca (Layered coconut cake)

Based on 12 ratings

In app

"This Indo-Portuguese dessert is from Goa, an Indian state popular for its beaches, seafood, and a coconut-forward cuisine with Portuguese influences. The first bebinca was made by a nun named Bebiana in old Goa, as a symbol for “the seven hills of Lisbon and old Goa”. Bebinca typically contains 7 to 16 layers, and its signature layers are a result of European influences. There are layered cakes all across Europe, from German Baumkuchen to Hungarian dobos-torte and Polish ciasto stefanka. This Goan delicacy is fondly called the “queen” of desserts and rightly so! Making this gorgeous layered cake may take some time and patience, but rest assured, it’s going to be worth it. Bebinca served with vanilla ice cream is a part of every Goan celebration, from Christmas to Easter, christening ceremonies, and even weddings. The ultimate hack to making this dessert is making sure all layers are cooked (using a toothpick) and once it’s out of the oven, gently press it down to help the layers stick together. This recipe is part of our monthly issue "A Culinary Christmas Carol," in which we explore traditional and modern takes on holiday dishes from around the world. Using the framework of Christmas Past, Present, and Yet to Come, we'll share fun recipes among others. This dish is from Christmas Past."

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.

¾ egg yolks

32 g sugar

48 ml coconut milk

16 g flour

⅛ tsp nutmeg

salt

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.

Step 3/4

13⅝ 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.

Goan bebinca (Layered coconut cake)

Ingredients

Utensils

Nutrition per serving

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Enjoy your meal!

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