Mochi Coconut Cake
A modern take on the Chinese New Year cake, nian gao. This dessert is eaten for good luck because the words “nian gao” are a homonym for rising higher and higher in the new year. Traditional nian gao are slightly sweet, sticky steamed cakes. This crispy and chewy mochi coconut version is baked and served with whipped cream and toasted coconut chips for a fresh take on a classic.
- Preheat the oven to 350°F. Lightly coat a 8x8 inch pan with oil, line with parchment paper and set aside.
- Cream together coconut oil and sugar until light and fluffy. Stir in Natrel Lactose Free, eggs, coconut extract and salt. Add mochiko flour and mix until smooth.
- Pour into the prepared pan. Bake for 45-50 minutes or until the top and edges have slightly browned. Remove from the oven and let cool completely before slicing.
- Serve with softly whipped cream and toasted coconut chips, if desired.