Break the eggs over a large mixing bowl, letting the whites run into the bowl and keeping the yolks in the shells. The yolks can be saved for a different recipe. Whisk the whites until they stand up in soft peaks. I use an electric mixer (Kenwood Chef) for this as it speeds things up considerably.
Gently fold in the sugar, without knocking out too much of the air you have just incorporated into the egg whites.
Carefully stir in the coconut and ground rice, until everything is mixed together. If you feel the mix is a little too stiff, you could add a spoon of milk (or milk substitute if you need to be dairy free).
Prepare your pan by lining with parchment paper, then spread the mixture into it. I used a 1 pound loaf tin.
Bake for 10-15 minutes until just turning slightly golden on top. Don't overcook these coconut cake recipes as you want them to remain moist.
If you used parchment paper it is easy to lift the cake out of the pan and set it on a rack to cool slightly.
While still warm, but not hot, cut into fingers..