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  Sri Lanka Bibikkan (Coconut Cake)  
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Sri Lanka Bibikkan (Coconut Cake) - print recipe
225 gm Jaggery
225 gm Coconut
50 gm Semolina
100 gm Dates
1/2 tsp Fennel
1   Cardamom
50 gm Preserves, Winter melon
25 gm Preserves, ginger
25 gm Candied peel
50 gm Nuts, cashew
1/4 tsp Salt
1/2 tsp Baking powder
1/4 tsp Cinnamon, ground
1   Egg
Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates. Roast and crush the fennel and crush the cardamom. chop the winter melon preserve, the ginger preserve, the candied peel and the cashew nuts. Dissolve the jaggery in 375 ml water in a pan, add the coconut and cook for 2-3 minutes. cool the mixture and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashew nuts, salt, baking powder and cinnamon. Separate the egg and beat the white and yolk separately. Fold into the cake mixture and pour into a buttered baking tray. Bake in a moderate oven (160 C: Gas Mark 3 )

for 1 1/2 hours.

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