1 cup brown sugar
1 cup rice flour
1 tsp baking soda
1 tsp nutmeg
1/4 cup butter or margarine
1 egg, beaten
1 cup coconut milk/cream
1 tsp vanilla
1 cup coconut (I use unsweetened, fine coconut)
1/2 cup pecans, chopped, or other nut
Preheat oven to 350 degrees F. Grease a 9x9 baking pan.
Combine flour, baking soda and nutmeg in a small bowl. Cream butter and sugar together add the egg. Slowly add dry ingredients alternating with coconut cream. Add vanilla. Mix well.
Fold in coconut and pecans. Pour into prepared pan. Bake for 45 minutes or until done. Allow to cool.
This cake is pretty moist, so I don't usually put any frosting on unless I'm expecting company. You can also change up the nutmeg for apple pie spice, pumpkin pie spice or any combination you like.
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