Coconut Mochi Cake

Name: Coconut Mochi Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tropical
Ingredients: 1 cup sweet rice flour (mochi flour); 1 cup full-fat coconut milk; 3/4 cup granulated sugar; 1 tsp baking powder; 2 large eggs (room temperature); 1 tsp pure vanilla extract; 1/4 tsp salt

Published: May 20, 2025

by samuel cullingham

Why You'll Love This Recipe

This Coconut Mochi Cake is incredibly simple to prepare, making it perfect for bakers of all levels
Its unique flavor profile combines sweet coconut with chewy texture for an irresistible treat
The cake’s golden hue and moist crumb provide an eye-catching centerpiece for any occasion
Enjoy it as dessert or snack; it’s versatile enough for any time of day

I remember serving this delightful treat at my cousin’s birthday party and watching everyone’s faces light up after their first bite. It was a hit!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Sweet Rice Flour: This gluten-free flour gives the cake its signature chewy texture; be sure to use ‘mochi’ rice flour.
Coconut Milk: Use full-fat coconut milk for richness; it enhances the cake’s flavor and moisture.
Sugar: Regular granulated sugar works best here to balance the flavors perfectly.
Baking Powder: A small amount helps the cake rise; ensure it’s fresh for optimal fluffiness.
Eggs: Use large eggs at room temperature to create a smooth batter that bakes beautifully.
Vanilla Extract: Pure vanilla extract adds depth and enhances the coconut flavor; skip imitation if possible.
Salt: Just a pinch elevates sweetness and brings all flavors together harmoniously.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat your oven to 350°F (175°C) while you prepare your baking dish by greasing it lightly with cooking spray. This ensures easy removal later.

Combine Dry Ingredients: In a mixing bowl, whisk together sweet rice flour, sugar, baking powder, and salt until evenly combined. refreshing mango pineapple smoothie bowl The mixture should look like fine sand. You might also enjoy this Mango Pineapple Smoothie Bowl recipe.

Add Wet Ingredients: Pour in the coconut milk and eggs into the dry mixture. Stir gently until you achieve a smooth batter free from lumps; avoid over-mixing to maintain that lovely chewy texture.

Incorporate Flavor: Add vanilla extract into the batter; this will elevate your cake’s aroma as it bakes—trust me; you’ll want that extra flavor boost.

Pour Batter into Dish: Transfer your luscious batter into the greased baking dish, spreading it evenly with a spatula so every inch bakes beautifully.

Bake to Perfection: Place the dish in the preheated oven and bake for about 40-45 minutes until golden brown on top and a toothpick inserted comes out clean.

Let your Coconut Mochi Cake cool slightly before slicing—this allows those gooey layers to set just right. cool watermelon mint sorbet Serve warm or at room temperature; either way, it’s pure bliss!

Now that you’re equipped with this joyful recipe, I hope you dive into making Coconut Mochi Cake soon! Enjoy every delectable bite with family or friends—or keep it all to yourself; no judgment here!

You Must Know

Coconut mochi cake is delightfully chewy and sweet, making it a unique dessert
The balance of coconut flavor with the mochi texture creates a delightful treat
It’s easy to make and impresses anyone who takes a bite, perfect for any occasion!

Perfecting the Cooking Process

To achieve the best results, mix the dry ingredients first, then add wet ones gradually while stirring. Bake at 350°F for about 45 minutes until golden brown and a toothpick comes out clean.

Add Your Touch

Feel free to swap coconut milk for almond milk for a nutty flavor or add chocolate chips for extra sweetness. Top with shredded coconut or a drizzle of chocolate sauce for that extra flair!

Storing & Reheating

Store the coconut mochi cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the fridge and reheat in the microwave for about 10-15 seconds before serving.

Chef's Helpful Tips

Use glutinous rice flour instead of regular flour to ensure that chewy texture we love
Don’t skip the coconut cream; it adds richness and depth of flavor
Ensure your oven is preheated to avoid uneven baking

Creating this mochi cake reminds me of that one family gathering where everyone was fighting over the last piece, giggling as I pretended to save it for myself!

FAQ

What is Coconut Mochi Cake made of?

Coconut mochi cake is made using glutinous rice flour, sugar, and coconut milk.

Can I use fresh coconuts instead of canned?

Yes, fresh coconuts can enhance flavor but require more preparation time.

How do I know when my cake is done baking?

A toothpick inserted into the center should come out clean; that’s your cue!

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📖 Recipe Card