A moist, dense celebration cake made from grated coconut, rice flour, sugar, and eggs, flavored with cardamom and rose water, baked to golden perfection.
Ingredients
3 cups grated fresh coconut
1 cup rice flour
1.5 cups sugar
4 eggs
200ml coconut milk
4 cardamom pods, ground
1 tbsp rose water
2 tbsp crushed cashews
2 tbsp ghee
Pinch of salt
Instructions
1Whisk eggs and sugar together until light and fluffy. Add coconut milk, rose water, and ground cardamom.
2Fold in grated coconut and rice flour until evenly combined. The batter will be thick and dense.
3Add a pinch of salt to balance the sweetness. Let the batter rest ten minutes.
4Grease a baking pan with ghee and pour in the batter. Smooth the top and sprinkle with crushed cashews.
5Bake at 170C for forty-five to fifty minutes until the top is deep golden and a skewer comes out clean.
6Cool completely in the pan before cutting into squares or diamonds. This cake improves in flavor the next day.
Did You Know?
No Maldivian wedding is complete without Boakibaa Foni, and families bake dozens of these cakes to distribute to every household in the island community.