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| SWEET RICE CAKE WITH COCONUT | |
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2 eggs 1 box (1 lb.) sweet rice flour 1/2 c. butter 2 1/2 c. milk 1 tbsp. baking powder 1 tsp. vanilla 1 1/4 c. sugar 1 c. coconut, shredded or flakes Cream together sugar, and butter. Then add eggs, one at a time. Mix dry ingredients together. Combine the mixture, then add milk and vanilla. Pour it into greased baking pan. Sprinkle evenly on top with coconut flakes. Bake at 350°F for 45 minutes. Cake will come out chewy. Cut into squares. | |
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recipe reviews #99317
Christy (Illinois) says:
Nice, simple gluten-free cake option. I used coconut oil instead of butter, almond milk, and sprinkled a few chocolate chips on top. Cake rose and was cake-like, not chewy. Crumb was slightly dry, perhaps because of the substitutions. Nevertheless very enjoyable. Was about 1 1/2 to 2 inches high in a 9x14 pan. Might be good to some coconut shreds inside the cake as well.
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