Coconut Rice Cake

Eat this chewy cake warm. It’s great plain or drizzled with my berry sauce for extra antioxidant power. Be sure to use the chewy variety of rice flour sometimes called sweet white rice flour or mochiko. You can substitute fresh or frozen blackberries for the boysenberries. You can use gluten-free baking flour instead of the cake flour, and xylitol instead of sugar.

Coconut contains lauric acid, which improves cholesterol balance and protects prostate health. Berries are full of anthocyanins, which inhibit the growth of cancer cells.

Serves 6-8

Ingredients
2 eggs (organic, free-range, or omega-3-enriched)
½ cup sugar or xylitol
½ cup cake flour (or gluten-free flour)
½ cup glutinous rice flour
2½ tsp. baking powder
½ cup coconut milk
3 Tbs. low-fat milk
3 Tbs. vegetable oil
1–1 ½ Tbs. shredded coconut (optional), as garnish
Berry Sauce
½ cup fresh boysenberries or blackberries
⅛ cup sliced kumquats (optional)
⅛ cup honey or maple syrup
½ Tbs. fresh lemon juice
¼ tsp. lemon zest

Instructions
1. Preheat the oven to 375 degrees.
2. In a stand mixer, begin beating the eggs while gradually adding xylitol or sugar. Keep beating until the eggs get foamy and the sugar is fully dissolved. It will look like a meringue.
3. In a separate bowl, mix the cake flour, rice flour, and baking powder. Fold in the milks, then the meringue, then the oil.
4. Line one pie pan with parchment paper. Spread the batter evenly over the parchment paper and bake for 30 minutes or until top turns golden brown and a toothpick inserted in the center of the cake comes out clean.
5. Make the berry sauce: While the cake is baking, combine all the berry sauce ingredients in a small saucepan and cook over medium heat for 5–10 minutes or until the berries give up some of their liquid.
6. When the cake is finished baking, allow it to cool slightly. Remove it from the pan and sprinkle it with the shredded coconut, if desired. Serve with the berry sauce on the side.