Coconut Almond Rice Cake
Makes 1 (9-inch) cake
  • 16 ounces (454 grams) mochiko sweet rice flour*
  • 2¼ cups (450 grams) granulated sugar
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1⅓ cups (320 grams) whole milk, room temperature
  • 1⅔ cups (400 grams) unsweetened full-fat coconut milk
  • 4 large eggs (200 grams), room temperature and lightly beaten
  • 3 tablespoons (42 grams) unsalted butter, melted and cooled
  • ½ teaspoon (2 grams) almond extract
  • ¼ teaspoon (1 gram) vanilla extract
  • ¼ cup (21 grams) lightly toasted sweetened flaked coconut
  • 3 tablespoons (21 grams) lightly
  • toasted sliced almonds
  1. Preheat oven to 325°F (170°C). Spray a 9-inch round cake pan with baking spray with flour; line bottom with parchment paper. Lightly spray parchment. Place a fine-mesh sieve over a large bowl.
  2. In another large bowl, whisk together flour, sugars, and salt. In a medium bowl, whisk together whole milk, coconut milk, eggs, melted butter, and extracts. Gradually add milk mixture to flour mixture, whisking until smooth and well combined. (Batter will be very thin.) Pour through prepared sieve; discard any solids. Pour strained mixture into prepared pan. (Pan will be very full, but batter will not overflow.)
  3. Bake until top is just nearly set, 50 to 55 minutes. Sprinkle with coconut and almonds. Bake until set and lightly golden, about 40 minutes more, lightly covering with foil halfway through baking to prevent excess browning, if necessary. (Trapped steam may cause cake to puff slightly out of pan while baking; run a small offset spatula around edges to gently release steam and push cake back into pan.) Let cool in pan for 15 minutes. Invert cake onto a large flat plate; discard parchment. Invert cake onto a wire rack, and let cool to room temperature before serving
*You can find mochiko sweet rice flour at local specialty Asian markets or online at
Recipe by Bake from Scratch at