Bebinca (Goan Layered Coconut Cake)

Method

1. 1Make the batterWhisk the yolks and eggs until smooth, then whisk in the coconut milk and maple. Add the rice flour, salt, nutmeg and cardamom and whisk until no lumps remain. It should pour like thin crêpe batter.
2. 2Rest and strainRest 30 minutes so the rice flour hydrates, then strain through a fine sieve. Any lump shows up as a defect in a layer only a few millimeters thick.
3. 3Prep the panHeat the oven to 350°F (175°C). Brush the pan generously with ghee, bottom and sides. Keep the rest of the ghee and a brush nearby.
4. 4Bake the first layerPour in about 120 g of batter and tilt to cover the bottom. Bake 12 to 14 minutes until set and lightly golden at the edges. Whisk the batter before each pour; it separates fast.
5. 5Build the remaining layersBrush the hot layer with about 1 tsp ghee, pour the next portion of batter over it and bake 12 to 14 minutes. Repeat until the batter is gone, about seven layers and 90 minutes. Don't let a layer cool before adding the next.
6. 6Brown the topRun the broiler 2 to 3 minutes to darken the top. Watch closely: maple burns faster than sugar.
7. 7Cool completelyCool in the pan at least 3 hours, ideally overnight; cutting warm tears the layers. Run a knife around the edge, invert and slice thin with a knife wiped clean between cuts.