Dessert

Chrissy's Sweet Rice-Flour and Coconut Cake is for Dessert.

Chrissy's Sweet Rice-Flour and Coconut Cake takes 5 minutes to prepare.

Chrissy's Sweet Rice-Flour and Coconut Cake takes 90 minutes to cook.

Chrissy's Sweet Rice-Flour and Coconut Cake makes 24 servings.

The ingredients for Chrissy's Sweet Rice-Flour and Coconut Cake are:

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
1/4 cup shredded coconut

Here is how you make Chrissy's Sweet Rice-Flour and Coconut Cake:

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, vanilla and shredded coconut 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. Serving Size: 24 ServingsNumber of Servings: 24Recipe submitted by SparkPeople user CATMARTENS.

The nutritional information for Chrissy's Sweet Rice-Flour and Coconut Cake is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 232.6

• Total Fat: 7.2 g
• Cholesterol: 41.9 mg
• Sodium: 102.8 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 0.1 g
• Protein: 3.1 g