Soft Rice Flake and Coconut Cake
A wonderfully moist cake made with rice flakes and shredded coconut, offering a light yet satisfying texture that's truly unique. Ready in under an hour with simple pantry staples, it's perfect for afternoon tea, dessert, or any occasion. A wholesome homemade treat the whole family will love!
🛒 Ingredients
15 servings
- 4 eggs
- 400 g (2 cups) sugar
- 240 ml (1 cup) vegetable oil (sunflower, corn, or canola)
- 160 g (2 cups) rice flakes
- 240 g (2 cups) all-purpose flour
- 1 tablespoon baking powder
- 50 g (½ cup) shredded coconut
- 600 ml (2½ cups) warm milk
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Directions
- 1
Preheat your oven to 180 °C (350 °F) and grease and flour a cake pan.
- 2
In a blender, combine the eggs, sugar, and oil. Blend until smooth and creamy.
- 3
In a large bowl, whisk together the rice flakes, flour, baking powder, and shredded coconut.
- 4
Pour the blended mixture into the dry ingredients and stir to combine. Gradually add the warm milk, mixing until you have a smooth, lump-free batter.
- 5
Pour the batter into the prepared pan and bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes before turning out onto a wire rack.
💡 Chef's Tip
For extra depth of flavor, lightly toast the shredded coconut in a dry skillet before adding it to the batter. Swap half the milk for coconut milk to enhance the tropical taste even further.
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