Kimberly’s Coconut Cake


3 cups mochiko (sweet rice flour; 1 lb)
2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 (14-oz) cans unsweetened coconut milk (not low-fat)
5 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla


Put oven rack in middle position and preheat oven to 350°F.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.

Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.

Above borrowed from: <a href="http://www.epicurious next″>Epicurious – Sweet Rice-Flour and Coconut Cake


mmmm…Melt chocolate, any baking type, chips, bars, etc. in a double boiler. When melted pour in about equal part heavy whipping cream, stir in and drizzle over your piece of cake.

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