Coconut Cake
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
39
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350°F
2
Grease a 9x13-inch cake pan
3
In a bowl, soak the coconut in the hot water
4
In a separate bowl, cream the butter and sugar
5
Add the eggs one at a time, mixing until the egg is completely incorporated before adding the next one
6
Add half the mochiko and mix until completely incorporated
7
Add half the coconut and water and mix until completely incorporated
8
Add the remaining mochiko and mix until completely incorporated
9
Add the remaining coconut and water and mix until completely incorporated
10
Pour into the prepared pan
11
Bake for approximately 45 minutes or until the edges are slightly brown
12
Cut into squares to serve
13
Or turn the cake out onto a cutting board and use a ring mold or cookie cutter to cut out shapes
14
Preheat the oven to 350°F
15
Grease a 9x13-inch cake pan
16
In a bowl, soak the coconut in the hot water
17
In a separate bowl, cream the butter and sugar
18
Add the eggs one at a time, mixing until the egg is completely incorporated before adding the next one
19
Add half the mochiko and mix until completely incorporated
20
Add half the coconut and water and mix until completely incorporated
21
Add the remaining mochiko and mix until completely incorporated
22
Add the remaining coconut and water and mix until completely incorporated
23
Pour into the prepared pan
24
Bake for approximately 45 minutes or until the edges are slightly brown
25
Cut into squares to serve
26
Or turn the cake out onto a cutting board and use a ring mold or cookie cutter to cut out shapes