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  • 9 Egg Yolks
  • 400 gms Sugar 2 cups
  • 1/4 tsp Salt
  • 600 ml Coconut milk 2 2/3 cups
  • 1/4 tsp fresh grated Nutmeg
  • 150 gms presifted Flour 1 1/4 cup
  • Food colouring
  • 1 cup Ghee


  • 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!