Baked Chinese New Year Cake Recipe – a delicious recipe with coconut, eggs, sweet rice, milk, sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350 degrees F and arrange a rack in the middle.
2
Coat a 13-by-9-inch baking dish with butter; set aside.
3
Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
4
Place the eggs in a large bowl and lightly beat to break up the yolks.
5
Add the remaining ingredients and whisk until smooth, about 2 minutes.
6
Pour the mixture into the prepared dish and bake for 25 minutes.
7
Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
8
Remove from the oven and let cool for 30 minutes before serving.
9
Wrap leftovers tightly with plastic wrap and refrigerate.
1227
kcal
Calories
25
g
Fat
221
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons shredded, sweetened coconut, 4 large eggs, 1 pound sweet rice flour (about 3 cups), 3 cups whole milk, and more.
Yes, Baked Chinese New Year Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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