Confetti Coconut Cake - Butter Mochi
I have been tinkering with my favorite Hapa recipe of Butter Mochi. I decided to try and make confetti butter mochi! I also added in some shredded coconut and christened it Confetti Coconut Cake! The sprinkles don't really add much as far as flavor, its merely aesthetics. This batch doesn't have the crispy toasted coconut on top, because I haven't yet perfected it actually sticking to the top without burning.
- 1 stick of butter, melted and cooled (1/2 cup) or margarine for dairy free
- 1 lbs box of mochiko (3 cups)
- 1 12-13oz can of coconut milk
- 3 cups sugar
- 1/2 tbs vanilla extract
- 5 eggs
- 1 cup of shredded coconut
- 1/2 cup of rainbow sprinkles
Preheat oven to 375 degrees F. Mix all the ingredients together except the sprinkles. After everything else is well incorporated, quickly mix in the sprinkles. The reason for this is you don't want the sprinkles to start bleeding their color into the batter and turning it all sorts of funny colors. You want the sprinkles to melt in little color bursts in the batter, not mixed. After this, pour into 9x13 inch pan sprayed with PAM. Bake for 1hr at 375 degrees F or until toothpick comes out clean. Cut into squares after letting it cool slightly.
I like my butter mochi warm. There are variations of the recipe that include milk, but I like the fact that my version is wheat, gluten, and even dairy free by using margarine.