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!