First extract the coconut milk.Put the grated coconut in a blender and add 1 cup hot water. Run the blender until the coconut has become as smooth a paste as possible. Take the ground coconut out and press it through a fine sieve, into a bowl, so that you can extract as much of the coconut milk as possible. This is thick coconut milk, also called the 1st milk.

Now put the pressed coconut back into the blender, add the other cup of hot water and process again till it is as smooth as possible. This time the ground coconut will be a bit more watery. Again put everything into a sieve and press out the coconut milk into another bowl. This is thin coconut milk and also called the 2nd milk. Discard the coconut. Keep both coconut milks separate. This video explains this process well.

Now make the batter for the Bebinca.Put the sugar and the thick coconut milk in a large bowl. Using a wooden spoon or whisk, stir them together until the sugar dissolves. Now very lightly beat the eggs and add to the coconut milk and sugar and mix well.

Add the nutmeg and the flour and mix well, making sure there are no lumps at all and the batter is very smooth. If the batter is a bit thick use a bit of the 2nd coconut milk to thin it out. The batter should be like pancake batter in consistency. Divide the batter equally between two bowls. You might have some 2nd milk left over.

Now make the caramel sauce(itu2019s not a sauce really but weu2019ll call it a sauce). Melt the sugar with 1/8 cup water (half of the 1/4 cup) in a pan, on high heat. Do not stir, but watch it till the edges start becoming brown. Stir a couple of times and once it is deep brown (not burnt) carefully add the remaining 1/8 cup water and mix well. Let the caramel sauce cool a little, then add it to the batter in one of the bowls and stir quickly till well mixed and smooth.

For easy understanding, Iu2019m going to call this batter the caramel batter and the one without the caramel, the plain batter.

Now itu2019s time to finally make the Bebinca!

Turn the grill in your oven on. I used the grill in my oven because the heating element for the grill is on top.

Take a 7u201d aluminium cake tin and pour a generous tbsp. of ghee into it. Place on your stove on low heat. Once the ghee is hot, pour about half a cup full of the plain batter into the cake tin. Let it spread to cover the bottom of the cake tin. Cover the tin with a lid (I used a glass one so I could see into the cake tin) and allow the layer to cook until the edges appear to be turning brown.

Take the cake tin off the heat and pour a little more ghee (about 1/2 tbsp) on top. Put it into oven (grill mode) and let the layer cook till the top is brown with a few spots. This took about 10 minutes under my grill. The top should somewhat resemble the top of crxe8me brulee when torched.

Take the cake tin out and add another generous tbsp. of ghee. Pour about 1/2 cup full of the caramel batter now. Let spread out completely and put it back into the oven to grill until this layer is also brown.

Take it out again, pour another tbsp. full of ghee and a half cup full of the plain batter this time and put it back into the oven. Keep repeating this using ghee first and then the batters alternately, till all the batter is used up. The last layer should be ghee.You should have between 6 to 8 layers to your Bebinca by the time youu2019re done.

Let the Bebinca cool a bit, then loosen the sides with a knife. Turn the cake tin upside down on a serving plate so the bottom layer is now the top layer. Cut into thin slices and serve lukewarm as it is or with vanilla ice-cream, if you prefer.