Decadent Coconut Mochi Cake Recipe

Introduction

This Decadent Coconut Mochi Cake is a delightful treat that combines the chewy texture of mochiko with the rich flavor of coconut. Perfect for a cozy afternoon snack or a tropical-inspired dessert, it’s easy to make and sure to impress.

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: Add the coconut milk, eggs, and vanilla extract to the dry ingredients and stir gently until the batter is smooth and evenly mixed.
4. Step 4: Fold in the shredded coconut and fruity additions, distributing them evenly throughout the batter.
5. Step 5: Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
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: Let the cake cool for about 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.

Tips & Variations

• Toast the shredded coconut lightly before adding to the batter for extra crunch and a richer flavor.
• Swap fresh mango or pineapple for your favorite tropical fruit or berries to change the flavor profile.
• For a dairy-free option, ensure the eggs are substituted with flax eggs and use plant-based vanilla extract.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

No, sweet rice flour (mochiko) has a unique sticky texture essential to the mochi cake’s chewiness. Regular rice flour will not give the same result.

Can I prepare the batter ahead of time?

It’s best to bake the batter right after mixing for optimal texture. If needed, you can refrigerate the batter for a few hours but be sure to stir gently before baking.

Decadent Coconut Mochi Cake Recipe

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★★★★★

4.9 from 142 reviews

This Decadent Coconut Mochi Cake is a rich, chewy dessert combining the creamy flavors of coconut milk and shredded toasted coconut with the unique texture of sweet rice flour. Enhanced with fruity bursts like fresh mango or pineapple, it’s a delightful treat that’s perfect for any occasion.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings (8-inch square pan, cut into 3x3 pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 cups Sweet Rice Flour (Mochiko) (Do not substitute with regular flour)
• 1 cup Sugar (Granulated sugar or coconut sugar)
• 1 tablespoon Baking Powder
• 1 teaspoon Salt

Wet Ingredients

• 1 cup Coconut Milk (Full-fat recommended for creaminess)
• 2 large Eggs
• 1 teaspoon Vanilla Extract (Pure extract preferred)

Add-ins

• 1 cup Shredded Coconut (Toasted for added crunch)
• 1 cup Fruity Additions (Fresh mango or pineapple recommended)

Instructions

1. Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt thoroughly to ensure even distribution of leavening and seasoning.
3. Incorporate wet ingredients: Add the coconut milk, eggs, and vanilla extract into the bowl with the dry ingredients. Stir gently until just combined to avoid overmixing, which helps maintain the cake’s chewy mochi texture.
4. Add shredded coconut and fruits: Fold in the toasted shredded coconut and your choice of fresh fruity additions like mango or pineapple evenly into the batter to infuse texture and flavor.
5. Pour batter and bake: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula. Place it in the preheated oven and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
6. Cool and serve: Remove the mochi cake from the oven and allow it to cool for about 10 minutes. Slice while warm or serve at room temperature for the best texture and flavor experience.

Notes

• Use sweet rice flour (mochiko) specifically for the characteristic chewy texture; regular flour will not yield the same result.
• To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden.
• Full-fat coconut milk enhances creaminess; light versions may result in a less rich texture.
• Fresh fruits like mango or pineapple add a tropical sweetness; dried fruits can be substituted but will change texture.
• Serve the cake warm or at room temperature to enjoy the perfect balance of chewiness and softness.

Keywords: Coconut mochi cake, sweet rice flour cake, toasted coconut dessert, tropical mochi dessert, gluten free cake