Goan Bebinca-Inspired Coconut Layered Cake
A traditional Goan dessert reimagined as a layered coconut custard cake with caramelized edges and cardamom aroma. This indian-inspired desserts ready in about 90 minutes layers coconut milk, sugar, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 ml coconut milk
- 200 g sugar
- 100 g all-purpose flour
- 5 large eggs
- 50 g ghee or unsalted butter, melted
- 1 tsp cardamom powder
- 1 tsp vanilla extract
- a pinch salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with ghee or butter.
- Step 2: In a large bowl, whisk 5 large eggs with 200 g sugar until pale and fluffy, about 3-4 minutes.
- Step 3: Gradually add 100 g all-purpose flour sifted with a pinch of salt, folding gently to combine without deflating the mixture.
- Step 4: Slowly pour in 400 ml coconut milk, 50 g melted ghee, 1 tsp cardamom powder, and 1 tsp vanilla extract, whisking gently to form a smooth batter.
- Step 5: Pour a thin layer (about 1/4 cup) of batter into the pan, spread evenly, and bake for 7-8 minutes until the top is lightly golden.
- Step 6: Remove pan from oven, pour another thin layer of batter over the cooked layer, and bake again for 7-8 minutes. Repeat layering and baking process until all batter is used, usually 6-8 layers.
- Step 7: After the final layer, bake for an additional 15 minutes until the top is caramelized and a toothpick inserted comes out clean.
- Step 8: Let the cake cool completely before slicing into wedges to serve.
Frequently asked questions
How long does Goan Bebinca-Inspired Coconut Layered Cake take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Goan Bebinca-Inspired Coconut Layered Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Goan Bebinca-Inspired Coconut Layered Cake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Bebinca-Inspired Coconut Layered Cake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Goan Bebinca-Inspired Coconut Layered Cake?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
