How To Make Bebinca

1. Using a bowl, mix the coconut milk and sugar until the sugar has dissolved
2. In another bowl, whisk the egg yolks until creamy
3. Add the coconut milk mix to the eggs and combine thoroughly
4. Sieve in the flour, incrementally and mix well, ensuring there are no lumps left, then add the nutmeg and cinnamon and combine.
5. Preheat the grill to a medium temperature.
6. Use a non-stick cake tin with deep sides (approx. 6 inches deep), pop in 1 tbs ghee and melt across the surface.
7. Now pour in ½ cm of the batter into the cake tin and place under the grill and cook until the top is golden.
8. Remove, add another tablespoon of ghee on tope of the previous layer and pour another layer batter ½ cm deep, cook until golden.
9. Repeat until all the batter is used and save a tablespoon of ghee for the top layer and return under the grill until the ghee bubbles.
10. When the Bebinca is done, turn out the cake over on a wire rack and allow to cool.
11. Garnish with toasted nuts and cut into slices