Chrissy's Sweet Rice-Flour and Coconut Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Chrissy's Sweet Rice-Flour and Coconut Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 24


    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


Put oven rack in middle position and preheat oven to 350F.

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 Servings

Number of Servings: 24

Recipe submitted by SparkPeople user CATMARTENS.

TAGS:  Desserts |

Rate This Recipe