If you’re craving a dessert that’s both uniquely chewy and irresistibly rich, this Coconut Mochi Cake Recipe is about to become your new favorite. Imagine biting into a moist, tender cake with the subtle sweetness of coconut and that signature mochi texture that’s wonderfully dense yet light. It’s an absolute delight that combines buttery softness with a hint of tropical charm, perfect for any occasion where you want to impress with something a little different but incredibly comforting.
Ingredients You’ll Need
These ingredients are deceptively simple but each one plays a crucial role in building the perfect Coconut Mochi Cake Recipe. From the creamy coconut milk that brings moistness and flavor to the sweet rice flour giving it that signature chewy texture, each component works in harmony to create a truly unforgettable dessert.
- Sweet rice flour (mochiko): This gluten-free flour is the magic behind that classic chewy mochi texture you’ll love.
- Coconut milk (full-fat): Adds rich, silky moisture and deep coconut flavor to every bite.
- Granulated sugar: Sweetens the cake just right without overpowering the coconut notes.
- Baking powder: Gives the cake just enough lift to keep it light but sturdy.
- Large eggs: These bind everything together while adding richness.
- Vanilla extract: Brings a subtle warmth and depth to the overall flavor.
- Salt: Balances the sweetness and enhances the coconut’s natural essence.
- Shredded coconut (optional): Sprinkled in or on top, it adds texture and a toasty coconut punch.
How to Make Coconut Mochi Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing an 8-inch square baking dish is essential here, as it ensures the cake won’t stick and will have nice edges when sliced.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the sweet rice flour, sugar, baking powder, and salt. Mixing these dry ingredients well helps your cake bake evenly and gives that consistent texture we adore in mochi cakes.
Step 3: Mix the Wet Ingredients
In a separate large bowl, beat the eggs with the coconut milk and vanilla extract until smooth. This mixture will bring the wet, velvety texture the cake needs to balance the chewy flour and sweet additions perfectly.
Step 4: Bring Wet and Dry Together
Gradually add the dry ingredients to the wet mix, folding gently until just combined. If you’re adding shredded coconut, fold it in now to distribute those lovely flakes throughout the batter for extra texture.
Step 5: Bake to Perfection
Pour the batter into your greased baking dish and slide it into the oven. Bake for 35 to 40 minutes or until the top is golden brown and a toothpick inserted comes out clean. The aroma as it bakes is pure joy—almost impossible to wait for it to cool down.
Step 6: Cool and Slice
Allow the cake to cool in the pan for about 10 minutes before slicing into squares. This step helps the mochi cake set, making it easier to cut and a little less gooey, though still wonderfully chewy.
How to Serve Coconut Mochi Cake Recipe
Garnishes
A light dusting of powdered sugar or a few toasted coconut flakes sprinkled on top bring a beautiful finishing touch to your Coconut Mochi Cake Recipe. For an extra pop, drizzle a little sweetened condensed milk or coconut caramel sauce to elevate the tropical vibe.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or fresh tropical fruits like mango and pineapple. The cold creaminess contrasts so well with the chewy, warm cake, creating a delightful harmony of texture and flavor.
Creative Ways to Present
Cut the cake into bite-sized cubes and serve on skewers for easy sharing at parties. You can even layer small squares with whipped coconut cream and fresh berries for a stunning dessert parfait. The Coconut Mochi Cake Recipe truly invites creativity for any occasion.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover coconut mochi cake tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Keeping it sealed preserves that moist, chewy texture without drying out.
Freezing
You can freeze this cake by cutting it into squares, wrapping each piece individually, and placing them in a freezer-safe container. Freeze for up to one month, and then thaw at room temperature before serving to enjoy that beloved softness.
Reheating
To bring back the warm, tender texture, reheat slices in a microwave for about 15 to 20 seconds. This quick heat-up softens the cake and revives the coconut aroma, making each bite taste freshly baked.
FAQs
Can I use light coconut milk instead of full-fat?
While you can use light coconut milk, full-fat coconut milk is preferred for its richness and creamy texture, which contribute greatly to the moistness and flavor of the cake.
Is sweet rice flour the same as regular rice flour?
They are not the same. Sweet rice flour, also known as mochiko, is made from glutinous rice and creates that signature chewy texture, whereas regular rice flour produces a more crumbly result.
Can I make this cake vegan?
To make the Coconut Mochi Cake Recipe vegan, you can substitute eggs with flax eggs and use coconut oil or vegan butter instead of dairy butter. The texture may vary slightly but will still be delicious.
Why does the cake need baking powder?
Baking powder provides the necessary lift so the cake isn’t too dense or heavy. It helps create a delicate crumb while maintaining the chewy mochi texture.
Can I add other flavors to this recipe?
Absolutely! Feel free to incorporate pandan extract for a fragrant twist or swap shredded coconut for toasted almonds to experiment with textures and flavors.
Final Thoughts
This Coconut Mochi Cake Recipe is such a special treat, combining simplicity with wonderful layers of flavor and texture that are sure to make you smile every time. If you’re looking to bring a bit of tropical sweetness and comforting chewiness to your dessert table, this cake will not disappoint. Go ahead and give it a try—you might just find your new signature dessert!
Print
Coconut Mochi Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Description
This Coconut Mochi Cake is a delightful fusion of chewy and moist textures with a rich coconut flavor. Made using sweet rice flour and full-fat coconut milk, this cake offers a unique dessert experience that’s both comforting and irresistibly tasty. Perfect for sharing at gatherings or enjoying as a sweet treat with a cup of tea.
Ingredients
Dry Ingredients
- 2 cups sweet rice flour (mochiko)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp melted butter
Optional
- 1 cup shredded coconut
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the sweet rice flour, granulated sugar, baking powder, and salt. Stir these ingredients well to ensure even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, full-fat coconut milk, vanilla extract, and melted butter until the mixture is smooth and homogenous.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain a good texture.
- Fold in Coconut: If using shredded coconut, fold it into the batter carefully to distribute evenly without deflating the mixture.
- Pour and Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the mochi cake to cool in the pan for about 10 minutes to set before slicing into squares. Serve warm or at room temperature.
Notes
- Ensure the baking powder is fresh to get the best rise.
- For a more pronounced coconut flavor, use toasted shredded coconut.
- The cake is best enjoyed within two days and can be reheated gently.
- Use an 8-inch square baking dish for optimal thickness and baking consistency.
- If you prefer a dairy-free version, substitute melted butter with coconut oil.
