If you’re craving a dessert that is both delightfully chewy and irresistibly rich, you have to try this Coconut Mochi Cake Recipe. This treat perfectly balances the unique, sticky texture of mochi with the creamy sweetness of coconut, offering a luscious bite each time you dig in. Whether you’re sharing with friends or savoring a piece quietly with your afternoon tea, this Coconut Mochi Cake Recipe brings a tropical twist to a classic favorite that’ll have you coming back for more.
Ingredients You’ll Need
Simple ingredients come together beautifully in this Coconut Mochi Cake Recipe, each playing a vital role in crafting its signature texture and flavor. From the sweet rice flour that gives the cake its chewy charm to the full-fat coconut milk that infuses every bite with creamy goodness, every element is essential.
- Sweet rice flour (mochiko): This is the foundation for the cake’s chewy texture, making it delightfully different from regular cakes.
- Full-fat coconut milk: Adds a rich, tropical creaminess that makes the cake moist and flavorful.
- Granulated sugar: Sweetens the cake perfectly without overpowering the coconut notes.
- Baking powder: Helps the cake rise just enough, keeping it light but still pleasantly dense.
- Large eggs: Bind everything together and add a bit of richness.
- Vanilla extract: Enhances the natural coconut flavor with a warm, aromatic touch.
- Salt: Balances the sweetness and brightens all the other flavors.
- Shredded coconut (optional): For an extra burst of texture and flavor that coconut lovers will adore.
How to Make Coconut Mochi Cake Recipe
Step 1: Prepare Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch square baking dish. This ensures your cake won’t stick and will come out with a beautiful golden crust.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt. This blend is the dry base that will give your cake structure and a perfect balance of taste.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs, then add the coconut milk, vanilla extract, and melted butter, whisking until everything is smooth. This mixture brings softness and moisture to your cake, creating that signature chewy texture.
Step 4: Bring It All Together
Slowly add the dry ingredients into the wet ingredients, stirring just until combined. Avoid overmixing, which can toughen the cake. If you love extra coconut flavor and texture, gently fold in the shredded coconut now.
Step 5: Bake the Cake
Pour the batter into your prepared baking dish, smoothing the top. Bake for 35 to 40 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen with irresistible coconut goodness.
Step 6: Cool and Slice
Let your Coconut Mochi Cake Recipe cool in the pan for about 10 minutes. This resting time helps it set perfectly for those clean, neat squares you’re about to enjoy.
How to Serve Coconut Mochi Cake Recipe
Garnishes
For a simple yet elegant presentation, sprinkle toasted shredded coconut on top or add a dusting of powdered sugar. Fresh tropical fruits like mango or pineapple can elevate the experience with their bright flavors and vibrant colors.
Side Dishes
This chewy, sweet treat pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of coconut whipped cream. For a warming contrast, a cup of jasmine or green tea complements the richness and balances the sweetness beautifully.
Creamy Ways to Present
If you want to get a little creative, serve cubes of the mochi cake chilled with a drizzle of passionfruit syrup or coconut caramel. Layering the cake pieces with coconut pudding or fresh fruit in clear glasses makes a stunning dessert parfait that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your Coconut Mochi Cake Recipe keeps well in an airtight container at room temperature for up to two days. For longer freshness, storing it in the refrigerator is a great option, where it will last about a week.
Freezing
If you want to enjoy this treat later, wrap the cake tightly in plastic wrap and then foil before freezing. It will keep for up to one month. When you’re ready, thaw it in the refrigerator overnight for best results.
Reheating
To bring back that freshly-baked warmth and softness, gently reheat cake slices in the oven at 300°F for 5 to 7 minutes or microwave on low power for 15 to 20 seconds. Be careful not to overheat, as the chewy texture is best enjoyed tender and moist.
FAQs
Can I use light coconut milk instead of full-fat?
While you can use light coconut milk, it may result in a less rich and slightly drier cake. For that signature moistness and creamy taste, full-fat coconut milk is recommended.
Is sweet rice flour the same as regular glutinous rice flour?
Yes! Mochiko is a type of sweet rice flour that is naturally glutinous and gives this cake its unique texture. Regular wheat flour won’t replicate the chewiness so well.
Can I make this recipe vegan?
You can substitute eggs with flax eggs or a commercial egg replacer and use vegan butter to make a vegan version, though the texture might be a touch different but still delicious.
What does shredded coconut add to the cake?
Adding shredded coconut enhances the coconut flavor and gives the cake an extra chewy bite and pleasing texture contrast, but it’s totally optional if you prefer a smoother cake.
How thick should the cake batter be before baking?
The batter should be slightly thick but pourable. If it feels too runny after mixing, check your measurements; it’s important to have a batter that spreads evenly in the pan without being watery.
Final Thoughts
I truly hope you give this Coconut Mochi Cake Recipe a try because it’s one of those delightful desserts that feels like a special treat every time. Its chewy texture combined with rich coconut flavor is simply unbeatable. Once you’ve made it, you’ll have a new favorite to add to your dessert rotation, perfect for sharing or enjoying all by yourself. Happy baking!
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
- Diet: Vegetarian
Description
This Coconut Mochi Cake is a delightful, chewy dessert blending the rich creaminess of coconut milk with the unique texture of sweet rice flour. Baked to a golden perfection, this cake offers a moist and tender bite with optional shredded coconut for added texture and flavor, making it a perfect treat for any occasion.
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
- 1/4 cup melted butter
Optional
- 1 cup shredded coconut
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish to prevent sticking and ensure easy removal.
- Combine Dry Ingredients: In a bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly mixed to not only incorporate but also to help the baking powder distribute uniformly.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, full-fat coconut milk, vanilla extract, and melted butter until the mixture is smooth and fully combined for a rich and creamy base.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until combined, being careful not to overmix which can affect the texture. Then fold in the shredded coconut if you’re using it to add a delightful texture.
- Pour and Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Cool and Slice: Allow the cake to cool in the pan for about 10 minutes. This cooling period helps the cake to set and makes slicing easier and cleaner. Then cut it into approximately 9 squares and serve.
Notes
- Using full-fat coconut milk is important for richness; avoid light coconut milk for best texture.
- Melted butter adds moisture and flavor; you may substitute with coconut oil for a dairy-free option.
- Ensure not to overmix the batter to keep the mochi cake chewy and tender.
- Shredded coconut is optional but enhances the flavor and texture.
- This cake is best served at room temperature and can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
