Bibikkan (Sri Lankan Coconut and Treacle Cake)
A dark, moist, spiced coconut cake with semolina, cashews and treacle. Dense, sticky and perfect with tea.
- Time1 hr 20
- LevelMedium
- Costabout £0.47 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Grease and line a 20 cm square tin.
- 2
Beat the butter, sugar and treacle together for 3 minutes until paler and creamy. Beat in the eggs one at a time.
3 min - 3
Mix the coconut, semolina, baking powder and spices in a bowl. Fold into the butter mixture with the milk.
- 4
Stir in the cashews and raisins. Spoon into the tin and level the top.
- 5
Bake for 50 to 55 minutes, until firm, deep brown and a skewer comes out clean.
53 min - 6
Cool in the tin for 20 minutes, then cut into squares. It slices best once fully cold and improves after a day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
