Prepare the batter by whisking the Egg yolks together with the sugar
Add the salt and pour in the Coconut Milk
Add the Nutmeg and add the flour in additions
The batter should yield 6 cups – separate this in half
This is optional but I like to add a tiny bit of food coloring to half the batter
Melt the Ghee and grease a baking tin – I like to use a square or rectangle but you can also use a round pan
For the size of my tin, I add ¾ cup of the first batter and level it before baking in a 350 degree oven for about 15 mins
Before taking it out change it to broil but do keep an eye on it
Brush with Ghee again and add ¾ of a cup of the other darker colored batter
Repeat this process layer by layer
If the layers bubble up, make sure they flatten when they are out of the oven before adding another layer to maintain straight lines
Once all the layers are cooked and the Bebinca is cool free it from the cake pan and cut into slices and enjoy!