Baked Chinese New Year Cake

Name: Baked Chinese New Year Cake
Prep time: 10 min
Total time: 1 min
Ingredients: 2 tablespoons shredded, sweetened coconut; 4 large eggs; 1 pound sweet rice flour (about 3 cups); 3 cups whole milk; 2 1/2 cups granulated sugar; 3 tablespoons unsalted butter, melted, plus extra for coating the baking dish; 1 teaspoon coconut extract; 1/4 teaspoon fine salt

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Prep Time: 10 minutes

Total: 1 hours, 25 minutes

Servings: 12

Cost: $1.63 /serving

Author : Adapted from Louisa Yue

chinese new year valentines day cakes

Ingredients

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2 tablespoons shredded, sweetened coconut4 large eggs1 pound sweet rice flour (about 3 cups)3 cups whole milk2 1/2 cups granulated sugar3 tablespoons unsalted butter, melted, plus extra for coating the baking dish1 teaspoon coconut extract1/4 teaspoon fine salt

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Instructions

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Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside. Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside. Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes. Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more. Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.