Monday’s Bread Bowl: Coconut Mochi Cake

A loaded custard cake

This treat possesses a consistency that’s somewhere between a cake and custard. The gooey and young coconut bits add a tropical twist to this yummy rice cake. Here’s the recipe:

What you will need:

1 wooden spoon
1 large bowl
1 ½ cups granulated sugar
2 teaspoons baking powder
½ cup butter, softened
1 (9 x 13-inch) baking pan, greased
Flesh of 2 young coconuts, chopped
1 (12 oz.) can evaporated milk
1 (16 oz.) can coconut milk
4 eggs
1 (16 oz.) box mochiko sweet rice flour
Pinch of salt

Cooking and Directions:

Preheat oven to 350 degrees. Combine sugar and butter in large bowl while beating well. Add each egg individually, mixing each well into mixture before adding next one. Toss in the rest of the ingredients and mix well. Pour into greased pan. Bake for 1 and ¼ hours. Remove cake from oven and let it cool to room temperature. Next, place cake in fridge to chill for 6 to 8 hours. Serve chilled.