Coconut Rice Cake

    1 hour 25 minutes

    This is a wonderful coconut cake with a coconut rice layer. The coconut creamy topping and slivered almonds on top give it a snowy look which makes it nice for Christmas.

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    Serves: 6 

    • 30g rice
    • 1/4 cup (60g) caster sugar
    • 1 (400 ml) tin coconut cream
    • 185g butter
    • 185g caster sugar
    • 3 eggs
    • 2/3 cups (60g) desiccated coconut
    • 2 cups (250g) self raising flour
    • 5 tablespoon coconut cream
    • 30g slivered almonds

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Heat the rice, sugar and coconut cream in a saucepan. Simmer until the rice is soft and all the coconut cream is absorbed. Leave to cool.
    2. Cream butter and sugar together in a food processor until white and fluffy. Add in beaten egg, combine.
    3. Add in desiccated coconut, combine. Fold in the self raising flour.
    4. Stir the coconut cream into the cake mixture.
    5. Transfer the cake mixture into a prepared 18cm round cake tin and bake in the centre of the oven at 180 degrees C for 45 minutes.
    6. Remove the cake from the oven. Spread coconut cream rice on to the top of the cake and the sprinkle on the almonds. Bake for another 15 minutes.
    7. Leave on a cake rack to cool.

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    Delicious! A must cook.  -  27 Sep 2016