Victor's Non-Dairy Hawaiian Coconut Mochi Cake

Name: Victor's Non-Dairy Hawaiian Coconut Mochi Cake
Total time: 70
Yield: 12
Ingredients: 3 cups almond milk; 2 ½ cups white sugar; 5 eggs, beaten; ½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 3 ½ cups sweet rice flour (mochiko); 1 ½ cups coconut flakes (such as Baker's Angel Flake®)

Recipe by lazarus from allrecipes.com

Dessert 1 Hr. 10 Mins.

Ingredients

12 servings

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3 cups almond milk
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2 ½ cups white sugar
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5 eggs, beaten
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½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted

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1 teaspoon vanilla extract
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2 teaspoons baking powder
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3 ½ cups sweet rice flour (mochiko)
•

1 ½ cups coconut flakes (such as Baker's Angel Flake®)

Instructions

Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.
Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.