Not super sweet; dense, cononuty
- 3 cups mochiko (sweet rice flour)
- 2 1/2 cups sugar
- 2 tsp baking powder
- 1/4 teaspoon salt
- 2 (14 oz) cans unsweetened coconut milk
- 5 large eggs
- 1/2 stick butter melted and cooled
- 1 teaspoon vanilla
Preheat oven to 350.
Whisk together mochiko, sugar, baking powder adn salt in a large bowl.
Whisk together coconut milk, egg, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until combined.
Pour batter into ungreased baking pan, smoothing top. Bake until top is golden and cake is beginning to pull away from sides of pan, about 1 1/2 hours. Cook cake completely in pan on a rack.
Gourmet