Coconut Mochi Cake

This is not the dessert for anyone trying to cut back on sugar. Even though I reduced the sugar, it still tastes rather sweet. It's the perfect rainy day treat to nibble on with a hot cup of tea.

Ingredients

1 lb sweet rice flour (1 box of Mochiko)
1 3/4 c. organic granulated sugar
2 tsp baking powder
1/4 tsp sea salt
2 (14 oz) cans unsweetened light coconut milk
5 large eggs
1/4 c. unsalted butter, melted
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F.

1. In a large bowl, whisk together rice flour, sugar, baking powder, and salt.

2. In another large bowl, whisk together eggs, coconut milk, unsalted butter, and vanilla extract.

3. Add wet ingredients to dry ingredients and mix until a smooth batter forms.

4. Pour batter into an ungreased 13" x 9" baking dish.

5. Bake for 1.5 hours. Let cool for 1.5 hours before cutting into squares and serving.

Source: Gourmet Magazine, May 2005