Ring in Good Fortune with a Delicious Coconut Cake

The Traditional Significance of Nian Gao

In many Asian cultures, indulging in a traditional Chinese New Year cake, known as “nian gao,” is believed to bring good luck and prosperity in the coming year. This classic treat has been innovatively reimagined to combine the best of both worlds: a moist, bouncy coconut cake that’s surprisingly easy to make.

The Key to Authenticity: Sweet Rice Flour

When it comes to creating an authentic nian gao experience, the right type of flour is crucial. Sweet rice flour, also known as glutinous rice flour or mochiko, is made from sticky rice grains and is naturally gluten-free. This specialty flour can be found in the starch section of Asian markets. Be sure to avoid regular rice flour, as it won’t produce the same delightful texture.

Essential Ingredients for Optimal Results

To achieve the best results, opt for high-quality ingredients that will elevate the flavor and texture of your coconut cake. Look for organic coconut extract with a rich, creamy flavor and no harsh chemical aftertastes.

Let’s Get Baking!

Yield: 12 servings

Difficulty: Easy

Total Time: 1 hour 25 minutes

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

Step-by-Step Instructions:

1. Preheat and Prepare: Heat your oven to 350°F and position a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set it aside.
2. Toast the Coconut: Spread the coconut in a single layer on a baking sheet and bake until golden brown, about 5 minutes. Set it aside to cool.
3. Mix and Whisk: In a large bowl, lightly beat the eggs to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes.
4. Bake and Rotate: Pour the mixture into the prepared dish and bake for 25 minutes. Sprinkle with toasted coconut, rotate the dish, and bake for an additional 20-25 minutes, or until the edges are lightly browned and the top is set.
5. Cool and Serve: Remove the cake from the oven and let it cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate for up to 3 days.