Mix together the caster sugar, cold water and lemon juice and boil to 180 degrees or until a dark caramel. Mix in the 3tbsp hot water before leaving to cool.
Combine the sugar and egg yolks before adding the coconut milk and stirring until mixture is smooth. Add in the flour, cardamon powder, nutmeg powder and salt and mix together. Next, whisk in the melted butter and leave to rest for 30 minutes. Once rested, divide the batter into two containers, mixing the caramel into one half of the pancake batter.
Take the cake tin and brush with melted butter before placing in a hot oven until the butter begins to bubble. Remove the tin and add a thin layer of the plain pancake batter and bake for 4-5 minutes or until the layer is cooked. Next, turn the oven to grill and brush the pancake with melted butter before adding a thin layer of the caramel pancake mix. Grill until golden brown, before repeating the process, alternating between the plain and caramel batter.
Cool for 4 to 6 hours. Serve warm.
Note: recipe requires a 6” tin for baking the bebinca.