Coconut Sheet Cake
by Laura Silber
- 4 cups brown rice flour
- 1 tablespoon baking powder
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 cup melted butter or non-dairy margarine, plus a bit extra to grease the cake pan
- 5 eggs
- 2 cans unsweetened coconut milk (13 ounces each)
- 2 teaspoons vanilla extract
Preheat oven to 350°. Butter a 9x13 glass baking dish.
Combine the rice flour, baking powder, sugar and salt in a mixing bowl and set aside. In a separate bowl mix the melted butter, eggs, coconut milk and vanilla, and whisk until smooth. Add the wet mixture to the dry mixture, and whisk by hand until lumps are gone and batter is thick and smooth.
Pour batter into prepared glass pan. Bake for 50-55 minutes just until cooked through and tester comes out clean.
Serve immediately in the pan, or set aside to cool.
Yield: 10-12 servings