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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe's a family favorite from my Auntie Delores. It's actually a version of bibingka, a Pilipino dessert. I call it coconut cake, because I don't know how to translate bibingka into French, and Laurent and I mostly speak French. At home we simply cut it into squares. For a fancy restaurant-style presentation, you can cut it into various shapes using cookie cutters. If you want to cut out shapes, lining the cake pan with parchment paper will make it easier to unmold the cake. Packages of coconut are usually 14 ounces, but an ounce or two more or less won't make a difference. Ingredients:
1 14-ounce package sweetened shredded coconut |
2 cups hot water |
2 sticks butter, softened |
2 cups sugar |
6 eggs |
1 pound mochiko (sweet mochi rice flour available at most asian grocery stores) |
Directions:
1. Preheat the oven to 350°F. Grease a 9x13-inch cake pan.
2. In a bowl, soak the coconut in the hot water. In a separate bowl, cream the butter and sugar. Add the eggs one at a time, mixing until the egg is completely incorporated before adding the next one. Add half the mochiko and mix until completely incorporated. Add half the coconut and water and mix until completely incorporated. Add the remaining mochiko and mix until completely incorporated. Add the remaining coconut and water and mix until completely incorporated. Pour into the prepared pan.
3. Bake for approximately 45 minutes or until the edges are slightly brown. Cut into squares to serve. Or turn the cake out onto a cutting board and use a ring mold or cookie cutter to cut out shapes.
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