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Goan bebinca (Layered coconut cake)

Based on 10 ratings

Prerana Sastri

Editorial Assistant at Kitchen Stories

“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.”

Difficulty

Medium 👍
25
min.
Preparation
105
min.
Baking
10
min.
Resting

Ingredients

Pieces:-25+
425 g sugar
1 tsp water
3 tbsp heavy cream
10 egg yolks
600 ml coconut milk
200 g flour
½ tsp nutmeg
¼ tsp ground cinnamon
salt
170 g unsalted butter (melted)
vanilla ice cream (for serving)
Metric
Imperial

Utensils

  • saucepan
  • whisk
  • large bowl
  • hand mixer with beaters
  • oven
  • baking pan (9x9 in.)
  • parchment paper
  • pastry brush

Nutrition per serving

Cal
163
Protein
2 g
Fat
13 g
Carb
11 g
  • Step 1/4

    Add some sugar and water to a saucepan over medium heat. When the sugar starts to brown, add cream, reduce heat, and whisk vigorously. Transfer to a small bowl and set aside.
    • 25 g sugar
    • 1 tsp water
    • 3 tbsp heavy cream
    • saucepan
    • whisk

    Add some sugar and water to a saucepan over medium heat. When the sugar starts to brown, add cream, reduce heat, and whisk vigorously. Transfer to a small bowl and set aside.

  • 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.
    • 10 egg yolks
    • 400 g sugar
    • 600 ml coconut milk
    • 200 g flour
    • ½ tsp nutmeg
    • salt
    • ¼ 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

    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.
    • 170 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.

  • Step 4/4

    Top with butter and let cool completely before serving. Use a knife to loosen the edges of the cake and invert onto a plate. Serve with vanilla ice cream, if desired. Enjoy!
    • vanilla ice cream (for serving)

    Top with butter and let cool completely before serving. Use a knife to loosen the edges of the cake and invert onto a plate. Serve with vanilla ice cream, if desired. Enjoy!