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Three-Cup Cake

A delightful cake made with rice, coconut milk, and sugar, embodying simplicity and rich flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Traditional
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice Use regular rice for best texture.
  • 1 cup coconut milk Choose high-quality full-fat coconut milk.
  • 1 cup sugar Granulated sugar preferred.
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs Can substitute with flaxseed meal for vegan option.
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts Optional; can lightly toast for added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
  2. In a mixing bowl, combine rice, coconut milk, and sugar until well blended.
  3. Add flour, baking powder, and salt; mix until combined.
  4. In a separate bowl, beat together eggs and vanilla extract, then mix into flour mixture.
  5. If desired, fold in chopped nuts.
  6. Pour the batter into the prepared cake pan.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool in the pan before transferring to a wire rack.

Notes

Serve with whipped cream or powdered sugar and fresh fruit for added flavor. Store covered at room temperature for up to 3 days or refrigerate for a week. Freeze tightly wrapped for longer storage, thaw at room temperature or oven.