Rice Pudding Cake with Coconut Shortbread Base Recipe

Rice Pudding Cake with Coconut Shortbread Base

Most rice coconut pudding recipes use coconut milk instead of regular milk. This recipe is different since the rice pudding is made the regular way (with regular milk!) and there is a coconut shortbread base as well as a chocolate coconut glaze. In this way you get the rice pudding and coconut taste, separate but together, if that makes sense. The coconut shortbread base and glaze adds a nice crunchy texture as well as an intense coconut flavour.

Sorry about the quality of the picture, I can promise you it tastes much better than it looks!  
 

Ingredients

Rice pudding, prepared according to the recipe  here

4 tablespoons dark syrup

4 large eggs, separated

For the base

1 cup sugar

¼ cup flour, sifted

¼ cup rolled oats

½ cup desiccated coconut

½ cup butter

For the glaze

¼ cup desiccated coconut, toasted

¼ cup daim chocolate drink powder (or mixture of cocoa and icing sugar or just icing sugar)

Milk

Directions

1.       Preheat oven to 160 degrees. Butter 10-inch-diameter springform pan or loaf tin.

2.      Whisk egg yolks and syrup and stir into rice pudding

3.      Beat egg whites until stiff peaks form.

4.      Fold whites into rice mixture

5.      To prepare the base, mix sugar, flour and coconut and rub in butter with your fingertips until the mix resembles fine bread crumbs. Spread this mix evenly over the base of tin and press down 

6.      Pour rice pudding mixture over base and bake until the cake is golden brown and delicious, about 1 hour

7.      To prepare the glaze add enough milk to the chocolate drink powder so that the glaze has consistency of thick cream. 

8.      Spread the glaze on top of the cake. An optional step is to poke lots of tiny holes about 5mm deep using a fork and this will allow the glaze to  absorb slightly

9.      Sprinkle with desiccated coconut to cover completely. 

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