Title: Bibikkan (coconut cake)
 Categories: Main dish
      Yield: 1 Servings
 
    225 g  Jaggery
    225 g  Coconut
     50 g  Semolina
    100 g  Dates
    1/2 ts Fennel
      1    Cardamom
     50 g  Winter melon preserve
     25 g  Ginger preserve
     25 g  Candied peel
     50 g  Cashewnuts
    1/4 ts Salt
    1/2 ts Baking powder
    1/4 ts Cinnamon powder
      1    Egg
 
  Grate the jaggery and coconut, dry roast the semolina and stone and
  chop the dates. Roast and crush the fennel and crush the cardamom.
  chop the winter melon preserve, the ginger preserve, the candied peel
  and the cashewnuts. Dissolve  the jaggery in 375 ml water in a pan,
  add the coconut and cook for 2-3 minutes. cool the mixture and then
  stir in the semolina, dates, fennel, cardamom, winter melon preserve,
  ginger preserve, candied peel, cashewnuts, salt, baking powder and
  cinnamon. Separate the egg and beat the white and yolk separately.
  Fold into the cake mixture and pour into a buttered baking tray. Bake
  in a moderate oven (160øC: Gas Mark 3 ) for 1 1/2 hours.