Saturday, March 16, 2013

Carol's Coconut Mochi Cake

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Here's a great coconut mochi cake from Carol Koza of Kaneohe, Hawaii.  She got this recipe from her friend, Nat Fujimoto, who lives on the island of Lanai.  Nat had made these delicious snacks for Carol and her husband, Ron, on one of their golf trips to Lanai.  It is a chewy snack cake that has a gelatinous texture from the mochiko, a sweet rice flour, often used in Hawaiian desserts.  I hope you enjoy it.
1 box Mochiko flour
2 T baking powder
3 cups sugar
1 (12 oz.) can evaporated milk
1 (13 oz.) can coconut milk
2 T vanilla
4 eggs
1/2 cup butter

Cream the butter and sugar;  add the eggs and mix thoroughly.  Add the evaporated milk, coconut milk and vanilla, then the dry ingredients.  Grease a 9x13 pan.  Bake 350 degrees for one hour.  Test with a toothpick for doneness.  It may take more than an hour to bake.  Let cool for two hours before cutting.

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