Sri Lankan Bibikkan (Coconut and Jaggery Cake)

In a large bowl, combine the grated coconut and grated jaggery. Use your hands to mix and squeeze them together until the jaggery starts to dissolve and the mixture becomes moist.

Add the all-purpose flour, eggs, melted butter, cardamom powder, nutmeg powder, and salt to the coconut-jaggery mixture. Mix well until all ingredients are thoroughly combined and form a thick batter.

Grease and flour an 8-inch round baking pan. Pour the batter into the prepared pan, spreading it evenly.

Bake the cake in an oven preheated to 350°F/175°C for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.

Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.