Makes: 8 to 10 servings
Time: 1¼ hours
This easy, gluten-free Filipino cake is traditionally baked in a clay pot lined with a banana leaf and sold at Christmas markets. The banana leaf adds a subtle and unusual earthiness to the flavor and makes for a knockout presentation (you can find them frozen at Mexican grocers) but is certainly not necessary; the parchment paper version is delicious too.
1. Heat the oven to 350°F. Line the bottom and sides of a 9-inch cake pan with banana leaves cut to fit the pan. If you can’t find banana leaves, use parchment paper.
2. Whisk together the flour, baking powder, and salt in a large bowl and set aside. In a medium bowl, whisk together the brown sugar, eggs, melted butter, and coconut milk until combined. Add the wet ingredients to the dry ingredients and mix until combined; stir in the shredded coconut.
3. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs, about 1 hour. Let the cake cool in the pan for 5 minutes, then invert onto a rack to finish cooling. While the cake is still warm, paint it with melted butter and sprinkle additional sugar or shredded coconut on top. This is best eaten the day it’s made, but covered with plastic wrap, it will keep at room temperature for up to 3 days.
SWEET RICE AND COCONUT-LIME CAKE Lime is a classic complement for coconut: Add 1 tablespoon grated lime zest to the wet ingredients.
SWEET RICE AND COCONUT-SPICE CAKE Play around with your own blend of spices: Whisk 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg into the flour mixture.
INDIVIDUAL SWEET RICE AND COCONUT CAKES For a handheld treat and the rich flavor of toasted coconut: Line a muffin tin with foil liners. Fill each cup about two-thirds full with batter, then top with a tablespoon of shredded unsweetened coconut. Bake for 20 to 25 minutes; if the coconut gets too dark, tent the muffin tin loosely with aluminum foil.