Sixteen-Layer Coconut Bebinca

Name: Sixteen-Layer Coconut Bebinca
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200g fresh coconut; 4 large eggs; 200g sugar; 50g all-purpose flour; 50g ghee; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon

A traditional Goan dessert with delicate, layered coconut and egg batter, known for its crumbly texture and sweet aroma.

Cuisine: Indian

Category: Desserts

Prep: 30 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

200g fresh coconut
4 large eggs
200g sugar
50g all-purpose flour
50g ghee
1/4 tsp ground cardamom
1/4 tsp ground cinnamon

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round baking pan and line the bottom with parchment paper.
Step 2: In a large bowl, beat 4 large eggs and 200g sugar until pale and thick, about 5 minutes.
Step 3: Add 200g grated fresh coconut and mix well.
Step 4: Sift 50g all-purpose flour, 1/4 tsp ground cardamom, and 1/4 tsp ground cinnamon into the bowl; fold in until just combined.
Step 5: Melt 50g ghee in a small saucepan and cool slightly, then stir into the batter until smooth.
Step 6: Pour 1/4 of the batter into the prepared pan. Bake for 10 minutes until set.
Step 7: Pour another 1/4 of the batter on top and bake for 10 minutes.
Step 8: Repeat steps 5 and 6 two more times (for a total of four layers), baking 10 minutes per layer.