Goan Bebinca Layered Coconut Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Medium

A dense, custardy cake built from thin layers, each baked and brushed with ghee before the next is added. It is sweet, nutmeg-scented and cut into wedges. Makes 12 wedges in about 3 hr 30 min.

Prep 30 min

Cook 60 min

Cooling 2 hr

Total 3 hr 30 min

Yield 12 wedges

Ingredients

Adjust yield

wedges

10 (180 g)egg yolks
1 ¼ cups (250 g)granulated sugar
1 ⅔ cups (400 ml)thick coconut milk, full-fat
1 cup (120 g)all-purpose flour, sifted
½ tsp (1 g)ground nutmeg
½ tsp (1 g)ground cardamom
1 pinchsalt
4 oz (120 g)ghee, melted, for greasing and brushing

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Instructions

Heat the oven to 350 F (175 C). Grease an 8-inch (20 cm) round cake pan with ghee.
Whisk the egg yolks and sugar until pale and thick. Whisk in the coconut milk, then the flour, nutmeg, cardamom and salt until smooth. Strain through a sieve to remove lumps.
Pour about 100 ml (a scant 1/2 cup) of batter into the pan to make a thin layer and tilt to cover.
Bake 6 to 8 minutes, until the layer is firm and lightly golden at the edges.
Brush the top with melted ghee, pour on the next 100 ml of batter and bake again, using the oven's broiler for the final minute if the layer needs more color. Repeat until all the batter is used, about 7 layers.
Brush the last layer with ghee and bake until the whole cake is golden and a skewer comes out clean.
Cool completely in the pan, then loosen the edge, invert onto a plate and chill 2 hours before cutting thin wedges.

Tips

Keep the layers thin so each cooks through; thick layers turn rubbery.
Strain the batter for a smooth cake.
It slices best after resting overnight.
Bake until each layer and the whole cake are firm and cooked through, with eggs set to at least 160 F (71 C); refrigerate leftovers.

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Recipe FAQ

How long does it take to make goan bebinca layered coconut cake?

Plan on 30 minutes of prep and 1 hour of cooking, plus 2 hours to chill. The recipe makes 12 wedges.

How should I store goan bebinca layered coconut cake?

Refrigerate, wrapped, up to 5 days; bring to room temperature to serve.

Can I make goan bebinca layered coconut cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Bebinca is a layered dessert from Goa, India, made of coconut milk, egg yolks, sugar, flour and ghee, and traditionally served at Christmas. Serve it with hot tea or coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

234 Calories / serving

11.4g Fat

30.0g Carbs

4.1g Protein

22.0g Sugar

Whole recipe (12 servings): ~2808 cal · 137g fat · 360g carbs · 49g protein · 264g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.