Bibikkan (Coconut Cake) Recipe

• 225 gm Jaggery
• 225 gm Coconut
• 50 gm Semolina
• 100 gm Dates
• 1/2 tsp Fennel
• 1 x Cardamom
• 50 gm Winter melon preserve
• 25 gm Ginger preserve
• 25 gm Candied peel
• 50 gm Cashewnuts
• 1/4 tsp Salt
• 1/2 tsp Baking pwdr
• 1/4 tsp Cinnamon pwdr
• 1 x Egg

1. Grate the jaggery and coconut, dry roast the semolina and stone and chop the dates.
2. Roast and crush the fennel and crush the cardamom.
3. chop the winter melon preserve, the ginger preserve, the candied peel and the cashewnuts.
4. Dissolve the jaggery in 375 ml water in a pan, add in the coconut and cook for 2-3 min.
5. cold the mix and then stir in the semolina, dates, fennel, cardamom, winter melon preserve, ginger preserve, candied peel, cashewnuts, salt, baking pwdr and cinnamon.
6. Separate the egg and beat the white and yolk separately.
7. Fold into the cake mix and pour into a buttered baking tray.
8. Bake in a moderate oven (160 C: Gas Mark 3 )
9. for 1 1/2 hrs.
10. 224 010 BIANCO MANGIARE

jaggery, gm coconut, gm semolina, dates, fennel, cardamom, preserve, cashewnuts, salt, baking pwdr, cinnamon pwdr, egg

Taken from cookeatshare.com/recipes/bibikkan-coconut-cake-84361 (may not work)