Decadent Coconut Mochi Cake Recipe

Introduction

The Decadent Coconut Mochi Cake is a delightful treat that combines the chewy texture of mochi with rich coconut flavors. This unique cake is perfect for those who crave something both comforting and exotic, featuring tropical notes of shredded coconut and fresh fruit.

Ingredients

• 2 cups Sweet Rice Flour (Mochiko) (Don’t substitute with regular flour.)
• 1 cup Coconut Milk (Use full-fat for best creaminess.)
• 1 cup Sugar (Granulated sugar or coconut sugar.)
• 1 tablespoon Baking Powder (For rising.)
• 2 large Eggs (Add moisture and richness.)
• 1 teaspoon Vanilla Extract (Use pure extract for best result.)
• 1 teaspoon Salt (To balance sweetness.)
• 1 cup Shredded Coconut (Toast for added crunch.)
• 1 cup Fruity Additions (Such as fresh mango or pineapple.)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. Step 2: In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
3. Step 3: Combine the coconut milk, eggs, and vanilla extract; then gently stir this mixture into the dry ingredients until just blended.
4. Step 4: Pour the batter into the prepared baking dish, spreading it evenly across the surface.
5. Step 5: Sprinkle the shredded coconut and fruity additions evenly over the batter.
6. Step 6: Bake for 30-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool for 10 minutes before slicing. Serve warm or at room temperature for the best experience.

Tips & Variations

• Toast the shredded coconut lightly before adding for extra crunch and deeper flavor.
• Substitute fresh mango or pineapple with frozen fruit but drain excess moisture to avoid soggy cake.
• For a dairy-free option, ensure the coconut milk is pure and avoid butter or cream toppings.
• Add a sprinkle of toasted sesame seeds on top for a nutty twist.

Storage

Store the coconut mochi cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in a microwave or oven to restore some softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of sweet rice flour?

Regular flour will not provide the same chewy texture that sweet rice flour (mochiko) offers. To achieve the authentic mochi cake texture, it’s important to use sweet rice flour.

Is it possible to make this cake vegan?

You can try substituting eggs with flax eggs or a commercial egg replacer, and ensure your coconut milk is plant-based. However, the texture may vary slightly from the original recipe.

Decadent Coconut Mochi Cake Recipe

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★★★★★

4.6 from 99 reviews

This Decadent Coconut Mochi Cake combines the chewy texture of sweet rice flour with the rich creaminess of coconut milk and the tropical sweetness of shredded coconut and fresh fruit. Perfectly baked to golden perfection, this cake is moist, flavorful, and offers a delightful balance of textures and tastes, making it an irresistible treat for any occasion.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 9 servings (8-inch square cake, cut into 3x3 pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups Sweet Rice Flour (Mochiko) (Don’t substitute with regular flour.)
• 1 cup Sugar (Granulated sugar or coconut sugar.)
• 1 tablespoon Baking Powder (For rising.)
• 1 teaspoon Salt (To balance sweetness.)

Wet Ingredients

• 1 cup Coconut Milk (Use full-fat for best creaminess.)
• 2 large Eggs (Add moisture and richness.)
• 1 teaspoon Vanilla Extract (Use pure extract for best result.)

Additions

• 1 cup Shredded Coconut (Toast for added crunch.)
• 1 cup Fruity Additions (Such as fresh mango or pineapple.)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish thoroughly to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined to create a balanced dry mix.
3. Combine Wet Ingredients: In a separate bowl, mix the coconut milk, eggs, and vanilla extract to blend the wet ingredients smoothly.
4. Combine Wet and Dry: Slowly add the wet mixture into the dry ingredients, stirring gently until just combined to avoid overmixing, which can affect the texture.
5. Additions: Fold in the toasted shredded coconut and your choice of fruity additions like fresh mango or pineapple evenly throughout the batter for texture and flavor bursts.
6. Pour Batter and Bake: Pour the batter into the prepared baking dish, smoothing out the top for even cooking. Bake in the preheated oven for 30-35 minutes or until the top turns a golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the mochi cake to cool for about 10 minutes before slicing. Serve warm or at room temperature for the best flavor and texture experience.

Notes

• Use full-fat coconut milk for a richer and creamier texture.
• Toast shredded coconut lightly to enhance flavor and add crunch.
• Sweet rice flour (mochiko) is essential; do not substitute with all-purpose flour.
• Fresh tropical fruits like mango or pineapple complement the coconut flavor perfectly.
• Allow cake to cool slightly before slicing to maintain structure.
• Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Coconut Mochi Cake, Mochiko Cake, Coconut Cake, Gluten-Free Dessert, Asian Dessert, Tropical Cake, Sticky Rice Cake