Traditional Sri Lankan coconut cake, or bibikkan, is a classic sweet typically made for New Year’s celebrations. These vegan sweet goodies are loaded with cashews, dates, and raisins and make the best addition to your next tea party.

Quick Info

⏱️ 148 min • 🍽️ 16 servings • ⭐ 89%

Nutrition

226 cal • 3g protein • 36g carbs • 8g fat

Tags

[Dairy-Free] • [Vegan] • [Vegetarian] • [Desserts] • [Snacks] • [High-Protein] • [High-Fiber] • [Asian]

Ingredients

• 1¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon whole fennel seeds
• 3 whole green cardamom pods
• 3 whole cloves
• 3 ounces kithul jaggery (about ½ cup packed), shaved or chopped
• 1¾ cups coconut treacle or kithul treacle, divided
• 3½ cups (19 ounces) freshly shredded coconut, drained
• ½ teaspoon kosher salt
• 2 teaspoons vanilla extract
• Zest of 1 lime
• 10 ounces (2 cups) pitted dates, roughly chopped into ¼-inch pieces
• 2 ounces (⅓ cup) raisins
• 2 ounces (⅓ cup) finely chopped crystallized ginger
• 3 ounces (½ cup) raw cashews, roughly chopped into ¼-inch pieces
• ½ cup semolina
• 16 raw cashew halves (optional)

Instructions Preview

1. Preheat the oven to 325°F (160°C). Line an…
2. Sift the flour and baking powder together …
3. In a medium skillet over medium heat, dry …

…and 9 more steps

---

Recipe by: Aleya Zenieris, Magdalena Oneal, Roshani Wickramasinghe • From: Tasty