Coconut Mochi Cake Recipe

Introduction

Coconut Mochi Cake is a delightful treat combining the chewy texture of mochi with the rich, tropical flavor of coconut. This simple cake is perfect for those who love a unique dessert that’s both satisfying and easy to make at home.

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 the 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—avoid overmixing to keep the mochi chewy.
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: Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• For a richer flavor, toast the coconut milk slightly before mixing it in.
• Try adding shredded coconut on top before baking for extra texture.
• Substitute half the coconut milk with coconut cream for an even denser cake.

Storage

Store leftover Coconut Mochi Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Regular rice flour does not have the same sticky properties as sweet rice flour, so it is best to use mochiko (sweet rice flour) to achieve the characteristic chewy texture of mochi cake.

Is it necessary to use full-fat coconut milk?

Full-fat coconut milk provides the richest flavor and creaminess, but you can use lite coconut milk in a pinch. The texture may be slightly less rich and chewy.

Coconut Mochi Cake Recipe

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★★★★★

4.4 from 71 reviews

This Coconut Mochi Cake is a delightful Asian-inspired dessert featuring a chewy, tender texture from sweet rice flour and rich, creamy coconut milk. Perfectly sweetened with sugar and subtly flavored with vanilla, this cake is baked to a golden perfection and makes a wonderful treat for any occasion.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 9 servings (about 3x3 cake squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian

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 lightly grease an 8-inch square baking dish to prepare it for the mochi cake batter.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until all the dry ingredients are thoroughly combined and evenly distributed.
3. Add Wet Ingredients: Pour in the full-fat coconut milk, add the eggs and vanilla extract to the dry ingredients. Stir gently using a spatula or spoon just until the batter is combined. Avoid overmixing to ensure the cake keeps its signature chewy texture.
4. Prepare for Baking: Transfer the batter into the greased baking dish and spread it out evenly with a spatula to ensure uniform cooking.
5. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. The top should turn golden brown.
6. Cool and Serve: Remove the cake from the oven and let it cool in the baking dish for about 10 minutes. Slice into squares and serve warm or at room temperature for best flavor and texture.

Notes

• Do not overmix the batter to keep the mochi cake chewy rather than cakey.
• Use full-fat coconut milk for richness and best flavor.
• Allow the cake to cool slightly before slicing to prevent it from being too sticky or falling apart.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Reheat gently before serving to restore its soft, chewy texture.

Keywords: Coconut Mochi Cake, Mochiko Cake, Asian Dessert, Chewy Coconut Cake, Gluten Free Cake