Title: Sri lanka bibikkan (coconut cake)
 Categories: Candies, Fruits
      Yield: 1 Servings
 
           ---------> source <---------
           "A taste of Sri Lanka"
           By Indra Jayasekera

MMMMM-------------------BIBIKKAN (COCONUT CAKE------------------------
    225 g  Jaggery
    225 g  Coconut
     50 g  Semolina
    100 g  Dates
    1/2 ts Fennel
      1    Cardamom
     50 g  Preserves, Winter melon
     25 g  Preserves, ginger
     25 g  Candied peel
     50 g  Nuts, cashew
    1/4 ts Salt
    1/2 ts Baking powder
    1/4 ts Cinnamon, ground
      1    Egg
 
  ===========================> Directions <========================
  
  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 cashew nuts. 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, cashew nuts, 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.
  
  ISBN #962 224 010 0