Coconut Mochi Cake Recipe

Introduction

Coconut Mochi Cake is a delightfully chewy and sweet treat that blends the tropical flavor of coconut with the unique texture of mochi. This simple recipe yields a moist, golden cake perfect for any occasion, whether as a dessert or a snack.

Ingredients

• 2 cups sweet rice flour (mochiko)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup granulated sugar
• 2 tsp baking powder
• 3 large eggs
• 1 tsp pure vanilla extract
• ¼ tsp salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. Step 2: In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well combined.
3. Step 3: Add the coconut milk, eggs, and vanilla extract to the dry ingredients. Stir gently until just mixed—be careful not to overmix to maintain the chewy texture.
4. Step 4: Pour the batter into the prepared baking dish and spread it evenly.
5. Step 5: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Step 6: Let the cake cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, sprinkle shredded coconut on top before baking.
• Substitute half the sugar with brown sugar for a richer, caramel-like taste.
• Try adding ¼ cup of chopped macadamia nuts for added crunch.
• Use light coconut milk for a less rich but still flavorful cake.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave or a warm oven to restore moisture and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of sweet rice flour?

No, regular rice flour does not provide the same sticky, chewy texture that sweet rice flour (mochiko) offers. To achieve the classic mochi cake texture, sweet rice flour is essential.

Is this cake gluten-free?

Yes, this Coconut Mochi Cake is naturally gluten-free since it uses sweet rice flour and no wheat-based ingredients.

Coconut Mochi Cake Recipe

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★★★★★

4.6 from 98 reviews

This Coconut Mochi Cake is a delightful blend of chewy and moist textures, featuring the tropical flavor of full-fat coconut milk combined with sweet rice flour. Baked to golden perfection, this cake is perfect for those craving a unique dessert that balances sweetness and a chewy bite, sure to please fans of Asian-inspired treats and beyond.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 servings (one 8-inch square baking dish) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups sweet rice flour (mochiko)
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt

Wet Ingredients

• 1 can (13.5 oz) full-fat coconut milk
• 3 large eggs
• 1 tsp pure vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent the cake from sticking during baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined, ensuring an even distribution of ingredients.
3. Add Wet Ingredients: Pour the coconut milk, crack in the eggs, and add the vanilla extract to the dry ingredients. Stir gently until just mixed, taking care not to overmix in order to maintain the chewy texture characteristic of mochi cake.
4. Prepare for Baking: Pour the batter evenly into the prepared baking dish, smoothing the surface with a spatula.
5. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cake is golden brown on top and a toothpick inserted in the center comes out clean.
6. Cool and Serve: Let the cake cool in the pan for about 10 minutes to set, then slice and serve warm or at room temperature, allowing the full flavor and texture to be enjoyed.

Notes

• For a dairy-free version, ensure coconut milk is used and avoid any butter or dairy toppings.
• Do not overmix the batter to preserve the chewy mochi texture.
• Serve warm for the best texture and flavor experience.
• Can be stored covered at room temperature for up to 2 days or refrigerated up to 5 days.
• Leftovers can be lightly toasted or warmed before serving.

Keywords: Coconut mochi cake, gluten free dessert, rice flour cake, chewy dessert, coconut milk cake, Asian-inspired dessert