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Bebinca Coconut Layered Pancake


  • Pancake ingredients:
  • • 350 ml coconut milk (can use tinned coconut milk) • 375g caster sugar • 9 large egg yolks • 162g plain white flour • A pinch of nutmeg powder • A pinch of cardamom powder • 2g of salt • 80g melted butter
  • Caramel ingredients:
  • • 60g of caster sugar • 1tsp cold water • 2 drops lemon juice • 3tbsp hot water
  • For brushing:
  • • 100g melted butter


Caramel method:
Mix together the caster sugar, cold water and lemon juice and boil to 180 degrees or until a dark caramel. Mix in the 3tbsp hot water before leaving to cool.

Pancake method:
Combine the sugar and egg yolks before adding the coconut milk and stirring until mixture is smooth. Add in the flour, cardamon powder, nutmeg powder and salt and mix together. Next, whisk in the melted butter and leave to rest for 30 minutes. Once rested, divide the batter into two containers, mixing the caramel into one half of the pancake batter.

Take the cake tin and brush with melted butter before placing in a hot oven until the butter begins to bubble. Remove the tin and add a thin layer of the plain pancake batter and bake for 4-5 minutes or until the layer is cooked. Next, turn the oven to grill and brush the pancake with melted butter before adding a thin layer of the caramel pancake mix. Grill until golden brown, before repeating the process, alternating between the plain and caramel batter.

Cool for 4 to 6 hours. Serve warm.

Note: recipe requires a 6” tin for baking the bebinca.

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