São Toméan Coconut Cake

Ingredients

While the original Bibikkan from Sri Lanka is primarily made with semolina, jaggery, and spices, the São Toméan Coconut Cake replaces semolina with grated coconut as the main ingredient. Additionally, the São Toméan version incorporates local spices such as cinnamon and nutmeg to enhance the tropical flavors. The result is a cake that celebrates the unique culinary traditions of São Tomé and Príncipe while still paying homage to the original Bibikkan. We alse have the original recipe for Bibikkan, so you can check it out.

• 3 cups (300g) freshly grated coconut 3 cups (300g) freshly grated coconut
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (30g) chopped cashews (optional, for garnish) 1/4 cup (30g) chopped cashews (optional, for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 13g)
• Carbohydrates: 38g (Sugars: 24g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, combine the grated coconut, sugar, flour, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate bowl, whisk together the eggs, coconut milk, vegetable oil, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
5. 5.
   Pour the batter into the greased cake pan and smooth the top with a spatula.
6. 6.
   Sprinkle the chopped cashews on top, if desired, for added texture and flavor.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. 9.
   Transfer the cake to a wire rack to cool completely before serving.

Treat your ingredients with care...

• Freshly grated coconut — If you can't find fresh coconut, you can use unsweetened desiccated coconut as a substitute. Soak it in warm water for a few minutes before using to soften it slightly.
• Coconut milk — Use full-fat coconut milk for a richer flavor and texture.
• Cinnamon and nutmeg — Grind whole spices for the best flavor. If using pre-ground spices, make sure they are fresh for optimal taste.

Tips & Tricks

• For an extra tropical touch, you can add a tablespoon of rum to the batter.
• Serve the cake warm with a scoop of coconut ice cream for a decadent dessert.
• If you prefer a lighter texture, you can separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before baking.
• To enhance the coconut flavor, toast the grated coconut before adding it to the batter.
• If you don't have a round cake pan, you can use a square or rectangular baking dish instead.

Serving advice

Serve the São Toméan Coconut Cake as a delightful dessert or a sweet treat with a cup of São Toméan coffee. It can also be enjoyed as a snack or a special indulgence during festive occasions.

Presentation advice

Dust the top of the cake with powdered sugar for an elegant touch. You can also garnish it with additional grated coconut or sprinkle some cinnamon on top for a visually appealing presentation.