She Strengthens

Ring in Good Fortune with a Delicious Coconut Cake

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. Our innovative take on this classic treat combines the best of both worlds: a moist, bouncy coconut cake that’s surprisingly easy to make.

The Secret to Success: 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. You can find it in the starch section of Asian markets. Be sure to avoid regular rice flour, as it won’t produce the same delightful texture.

A Few Essential Ingredients

For the best results, opt for high-quality ingredients like organic coconut extract, which boasts a rich, creamy flavor without any harsh chemical aftertastes. We recommend using Flavorganics’ coconut extract for an unparalleled taste experience.

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.

With this simple recipe, you’ll be well on your way to enjoying a delicious, auspicious Chinese New Year cake that’s sure to bring joy and good fortune to your loved ones.