Taste: 4 (out of 5)
Difficulty: 1 (out of 5)
Ingredients:
- 1 cup sugar
- 4 large eggs
- ½ cup coconut oil, melted
- 1 tsp vanilla extract
- 13.5 oz can of coconut milk
- 3 cups mochiko flour
- 1 tsp baking powder
- Topping: ½ cup Toasted unsweetened coconut, tossed with 1 tbsp sugar
Directions:
1. Preheat oven to 350F. Coat a 9x13 inch baking sheet with cooking spray
2. Whisk together sugar, eggs, coconut oil, vanilla and coconut milk until combined. Add mocha flour and baking powder and fold using using a rubber spatula. Scrape the batter into the prepared baking dish.
3. Bake for 35 minutes, until lightly golden at the top and cool in the pan.
4. After the first 20 minutes, remove the cake from the oven and sprinkle the sugared coconut on top of the cake. Keep baking for 15 more minutes until fully cooked.
5. After bars are slight cooled, add a dusting of coconut flakes on top.
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