Goan Bebinca Layered Coconut Cake

Method

1. 1

   Make the bebinca batter: In a wide bowl whisk together egg yolks and sugar for 3 minutes until pale and slightly thick. Add the thick coconut milk. Whisk. Add maida, cardamom, nutmeg and a pinch of salt. Whisk until completely smooth and lump-free. The batter should be thin and pourable.

2. 2

   Strain the batter: Pour the batter through a fine strainer to remove any lumps. Divide the strained batter into 7 to 8 equal portions in separate cups — each portion becomes one layer.

3. 3

   Preheat your oven with the top grill/broiler: Bebinca is traditionally made in a clay oven using heat from above (the top coals). In a modern oven, use the top grill/broiler setting at 220°C (425°F). Position the rack so the baking tin is about 12 to 15 cm from the heating element.

4. 4

   Grease the tin and cook the first layer: Grease a round 20 cm cake tin generously with ghee. Pour one portion of batter into the tin and tilt to spread evenly. Place under the grill. Cook for 4 to 5 minutes until the top is golden-brown and set — it should look like a thin baked pancake. Watch carefully and do not let it burn.

5. 5

   Grease and pour the second layer: Remove from the oven. While the first layer is still hot, brush the surface with a few drops of melted ghee. Pour the second portion of batter over the first layer. Tilt to spread evenly.

6. 6

   Return to grill for each layer: Place back under the grill. Cook 4 to 5 minutes until the second layer is golden-brown and set.

7. 7

   Repeat for all 7 to 8 layers: Continue this process — grease each cooked layer with ghee, pour the next portion of batter, grill until golden. Each layer takes 4 to 5 minutes. Total cooking time is 30 to 40 minutes for 7 to 8 layers.

8. 8

   The final layer: After the last layer is cooked, do not add more ghee on top. Let the bebinca cool in the tin for 30 minutes.

9. 9

   Unmould carefully: Run a knife around the edges. Place a plate over the tin and invert carefully. Tap firmly. The bebinca should come out in one piece showing the golden-brown top layer.

10. 10

    Slice and serve: Cut into wedges. The cross-section will reveal all the distinct layers — golden and slightly chewy, with a deep coconut-egg flavour. Serve at room temperature.

11. 11

    Note: Bebinca is the most well-known Goan sweet and is inseparable from Goan Christmas celebrations. The number of layers traditionally signifies the occasion — a 16-layer bebinca is the most prestigious. The skill lies in the patience of making each layer individually — rushing by increasing the heat burns the individual layers and they do not separate cleanly. In Goa it is also sold commercially in boxes as a gift item throughout the year.