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Baked Coconut Layer "Cake"
(Beebeek)
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| What You Need: |
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6 egg yolks
2 cups coconut milk made from 1 fresh coconut and 2 cups hot water
½ cup sugar
The seeds of 3 cardamom pods or ¼ teaspoon cardamom seeds, wrapped in a kitchen towel and finely crushed with a mallet
1/8 teaspoon ground nutmeg, preferably freshly grated nutmeg
½ cup all-purpose flour
1 cup ghee, melted
3 or 4 firm, ripe bananas, cut in half lengthwise
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| How To Cook: |
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1. In a small bowl, beat the egg yolks with a whisk or fork until they thicken lightly, then strain them through a fine sieve set over a large, deep bowl and discard any bits that cling to the mesh.
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2. With a whisk or a rotary or electric beater, beat the coconut milk into the egg yolks. Beating constantly, add the sugar, cardamom and nutmeg, and gradually sift in the flour. Mix gently (do not overmix), and set the batter aside, uncovered, at room temperature for 30 minutes.
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3. Preheat the oven to 425°F. Pour 2 tablespoons of the ghee into a round 1- quart soutRe dish and tip the dish from side to side to coat the bottom and sides evenly. Set the dish on the top shelf of the oven and heat for 5 minutes.
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4. Pour in ½ cup of the coconut batter and bake for 12 minutes, or until the cake is firm to the touch and lightly browned on top. With a pastry brush, spread 2 more tablespoons of the ghee on top of the cake, pour in another ½ cup of batter, and bake for 12 minutes, or until firm.
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5. Repeat this for the third layer. Before baking the fourth layer, place the souffle dish in a shallow baking pan and fill the pan with 2 inches of boiling water. Then repeat the entire procedure until you have created an eight-layer cake and used all the batter.
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NOTE: Pour any remaining ghee on the top of the cake before baking the final layer. Remove the cake from the oven and let it cool for at least 30 minutes. To unmold and serve, run a knife around the inside edges of the baking dish.
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1. Place a serving plate upside down over the top and, grasping plate and mold together, turn them over. Rap them on a table and the cake should slide out easily.
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2. Serve the cake at once or let it cool and serve it at room temperature with the banana. Tightly wrapped and refrigerated, it can be kept for 3 or 4 weeks.
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