Bebinca: goan layered coconut cake
Cakes
Let me begin by first asking for your help in getting through the gigantic stash of bebinca I have in my fridge right now. It really is absolutely insane. Over the past few days I have tested and tweaked this bebinca recipe no less than five times, trying to inject as much coconut flavor into this dessert as I possibly can. Now I have a fridge overflowing with bebinca, displayed in a baking dish, in a brownie pan, in four ramekins and a spring-form pan. Someone send help, please?! (On the positive side though, my house smells amazing!) <br /> <br />It all started when I saw Atul Kochhar make bebinca on TV (https://www.youtube.com/watch?v=HXSob5JfqjI). Unfortunately, he didn’t provide a complete recipe. However, the dish looked so good, and each bite seemed so scrumptious, I knew I had to try replicating it. And thus began four days of tussling with a recipe where I played with the ratio of flour, coconut milk, sugar, and eggs until I got the texture and flavor that I loved! Trying to make the batter too pancake-y (as talked about on the show) ended up in a dense cake, so I veered towards a lighter, more crepe-like batter. This batter worked far better and yielded layers that were delicate yet full of flavor. I added the lime zest and juice to cut through some of the sweetness and also added some cardamom powder, which pairs so well with coconut. <br /> <br />Don’t let the seven individual layers stop you from making this dessert. You are going to love it! :)
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