Description
A deliciously moist and sweet gluten free cake made with coconut and rice flour, inspired by traditional Indonesian flavors.
Ingredients
Scale
- 1 cup coconut milk
- 1 cup rice flour
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup grated coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the rice flour, sugar, baking powder, and salt.
- In another bowl, whisk together the coconut milk, eggs, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until smooth.
- Fold in the grated coconut.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Best served with a sprinkle of grated coconut on top.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg