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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/decadent-coconut-mochi-cake-recipe/