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..