Foni Boakibaa (Foni Boakibaa)

Name: Foni Boakibaa (Foni Boakibaa)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Maldives
Ingredients: Grated coconut — 2 cups (160 g / 5.5 oz); Sugar — 1 cup (200 g / 7 oz); Eggs — 3; Semolina — 1/2 cup (90 g / 3 oz); Melted butter — 1/4 cup (60 g / 2 oz); Ground cardamom — 1 tsp; Rosewater — 1/2 tsp (optional)

The Quirky Foodster Team

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15 min

Prep

40 min

Cook

Servings

Ingredients

Grated coconut — 2 cups (160 g / 5.5 oz)
Sugar — 1 cup (200 g / 7 oz)
Eggs — 3
Semolina — 1/2 cup (90 g / 3 oz)
Melted butter — 1/4 cup (60 g / 2 oz)
Ground cardamom — 1 tsp
Rosewater — 1/2 tsp (optional)

Method

Preheat the oven to 180°C (350°F) and grease a baking dish.
Beat the eggs and sugar together until pale and slightly thickened.
Fold in the grated coconut, semolina, melted butter, cardamom and rosewater if using.
Pour the batter into the prepared dish and smooth the top.
Bake for 35–40 minutes until golden brown and firm to the touch, with a skewer coming out clean.
Cool in the dish for 15 minutes before slicing into squares.

Introduction: A dense, sweet coconut cake baked until golden, a favourite teatime treat across the Maldives.

Cultural Background: Boakibaa is traditionally a savoury fish cake, but the sweet version, foni boakibaa, swaps the fish for coconut and sugar, showing the same baked-cake technique adapted for dessert tables and tea gatherings.

Tips: Don’t overbake — the cake should stay moist rather than dry; check a few minutes early. Let the cake rest before cutting, as it firms up further while cooling.

Variations: Add a handful of chopped cashews or raisins to the batter for extra texture. Use fresh coconut milk in place of some of the butter for a lighter version.

Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Warm individual slices in the microwave for 15–20 seconds, or serve at room temperature.

Nutrition: Per serving (approx.): 280 kcal, 5 g protein, 15 g fat, 32 g carbohydrate.

FAQs:

Q: Can I use desiccated coconut?

A: Yes, though fresh grated coconut gives a moister result.

Q: Is foni boakibaa gluten-free?

A: Yes, as it uses semolina rather than wheat flour, though semolina