Bibikkan – Coconut Cake

A great cake recipe for any occasion:

1. melt palm sugar in 200 ml of simmering water while stirring. Add coconut flakes, simmer on low heat for about 2-3 minutes and then cool.

Toast the semolina in a dry frying pan, stirring until golden, then remove from the heat. Remove cardamom seeds from capsule and crush in mortar. Chop cashews into small pieces. Remove the seeds from the dates and cut them off. 3.

First mix cardamom, baking powder, cinnamon and salt into the semolina, then dates, raisins and candied orange peel. Stir everything well into the coconut mixture.

4. Preheat the oven to 180 °C. Grease a loaf pan (28 cm long) thickly with butter. 5.

Whip egg whites until not too stiff, mix egg yolks, mix both into the batter, pour into the pan, spread smoothly and bake for about 1 hour on the lowest rack.

Cover the cake and let it rest, then turn it out and cool.

Tip: You can also bake the cake in a cake springform pan in the middle of the oven and sprinkle with powdered sugar for serving. 12

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