There is something utterly irresistible about a dessert that combines chewy, tender texture with rich, tropical flavor, and that is exactly what this Coconut Mochi Cake Recipe delivers. Imagine biting into a square of moist, slightly sticky cake with the gentle sweetness of coconut milk infusing every bite, balanced by just a hint of vanilla and a perfect golden crust on top. This treat feels both exotic and comforting, making it a lovely way to surprise your taste buds or impress guests with minimal effort. Whether you are familiar with mochi or a curious newcomer, this delightfully simple Coconut Mochi Cake Recipe is a must-try that will quickly become a cherished favorite.

Coconut Mochi Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Coconut Mochi Cake Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role in creating the cake’s unique chewy texture, subtle sweetness, and rich flavor. From the glutinous rice flour that gives mochi its signature chew to the creamy coconut milk that delivers lush tropical notes, these ingredients blend beautifully to make every bite a delight.

  • Sweet rice flour (mochiko): This is the heart of the recipe, providing the characteristic chewy texture that sets mochi cake apart from regular cake.
  • Full-fat coconut milk: Adds richness, moisture, and a deep coconut flavor that makes this cake irresistibly tropical.
  • Granulated sugar: Sweetens the cake gently without overpowering the coconut flavor.
  • Baking powder: Gives the cake a slight lift while keeping it tender and moist.
  • Large eggs: Bind the ingredients together and contribute to the cake’s structure.
  • Vanilla extract: Enhances the overall flavor profile with a warm, fragrant note.
  • Salt: Balances the sweetness and highlights the coconut essence.
  • Shredded coconut (optional): Adds a lovely texture contrast and a burst of extra coconut goodness.

How to Make Coconut Mochi Cake Recipe

Step 1: Preheat and Prepare Your Baking Dish

Start by preheating your oven to 350°F (175°C). Grease an 8-inch square baking dish thoroughly to ensure that the coconut mochi cake releases easily after baking. This step sets the stage for a perfectly baked cake with that attractive golden crust we all love.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt. Mixing these first helps distribute the rising agents and salt evenly through the batter, giving you a consistent rise and balanced flavor throughout the cake.

Step 3: Mix Wet Ingredients

In another bowl, whisk the eggs, full-fat coconut milk, and vanilla extract together until the mixture is smooth and uniform. The eggs help bind everything while the coconut milk adds luscious richness. If you’d like, you can also add melted butter here for an extra touch of indulgence.

Step 4: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make the mochi cake tough, so stop as soon as you see no more flour pockets. If you’re using shredded coconut, now is the time to fold it in carefully to add texture and visual appeal.

Step 5: Bake to Perfection

Pour the batter into your greased baking dish and pop it into the preheated oven. Bake for 35 to 40 minutes until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. This indicates that the mochi cake has set perfectly while retaining its characteristic chew.

Step 6: Cool and Slice

Remove your coconut mochi cake from the oven and let it cool right in the pan for about 10 minutes. Cooling helps it firm up slightly and makes slicing easier. Once cooled, cut into squares and get ready to enjoy a seriously satisfying treat.

How to Serve Coconut Mochi Cake Recipe

Coconut Mochi Cake Recipe - Recipe Image

Garnishes

Serving your Coconut Mochi Cake Recipe with thoughtful garnishes can take it from simple to spectacular. Sprinkle a little toasted shredded coconut on top for added crunch and an extra aroma boost. A dusting of powdered sugar can lend an elegant touch without overwhelming the cake’s natural flavors. Fresh berries or a drizzle of coconut caramel sauce also complement the moist, chewy texture beautifully.

Side Dishes

Though luscious on its own, this mochi cake pairs wonderfully with light sides that balance its sweetness. A scoop of vanilla or coconut ice cream turns it into an indulgent dessert, while a cup of hot green tea or black coffee provides a pleasantly bitter contrast. For brunch, try it alongside fresh tropical fruits like mango or pineapple for a refreshing flavor combo.

Creative Ways to Present

Don’t hesitate to get creative with serving your Coconut Mochi Cake Recipe! Cut the cake into small bite-sized cubes and thread them onto skewers with fresh fruit for a festive dessert kebab. Alternatively, layer squares with whipped cream and berries in a clear glass to create a beautiful, layered parfait. These playful presentations add a fun, modern vibe to a traditional favorite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your Coconut Mochi Cake Recipe in an airtight container at room temperature for up to two days, or refrigerate to keep it fresh for about five days. Just make sure to bring it back to room temperature before serving for the best texture and flavor.

Freezing

This mochi cake freezes well, making it great for batch baking. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag. When ready to enjoy, thaw overnight in the refrigerator or on the countertop for a few hours, then serve as usual.

Reheating

To refresh the chewy texture after refrigeration or freezing, warm the pieces gently in the microwave for 10 to 15 seconds or briefly in a preheated oven at 300°F. Warming softens the cake back to its tender, delightful state without drying it out.

FAQs

What makes this Coconut Mochi Cake different from regular cake?

The key difference is the use of sweet rice flour (mochiko), which gives the cake a distinctive chewy texture rather than the fluffy crumb typical of wheat flour cakes. This makes the cake dense, moist, and pleasantly sticky in a way that’s unique and fun.

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk is recommended for the richest flavor and moist texture, but you can use light coconut milk in a pinch. Keep in mind the cake may be less creamy and slightly less flavorful.

Is shredded coconut necessary?

Shredded coconut is optional but highly encouraged if you love extra texture and coconut flavor throughout the cake. It adds a lovely chew and bit of rustic visual appeal.

Can I make this recipe vegan?

To veganize this Coconut Mochi Cake Recipe, try substituting the eggs with flax eggs or a commercial egg replacer, and use coconut oil or another plant-based fat instead of butter. The texture might slightly differ but it should still be delicious!

How do I know when the Coconut Mochi Cake is done baking?

Check for a golden brown top and insert a toothpick in the center. If it comes out clean or with a few moist crumbs, the cake is ready. Avoid overbaking to maintain that tender, chewy texture that makes this dessert so special.

Final Thoughts

Sharing this Coconut Mochi Cake Recipe with you feels like inviting you over for a warm, tropical hug in dessert form. It’s a recipe that brings simple, wholesome ingredients together to create a treat that’s both comforting and exciting. Whether you’re making it for a special occasion or just because, I promise this coconut-infused, chewy delight will earn a permanent spot in your recipe collection. So go ahead and give it a try—your taste buds will thank you!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Mochi Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 27 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Asian
  • Diet: Gluten Free

Description

This Coconut Mochi Cake is a delightful, chewy dessert featuring sweet rice flour and rich coconut milk. Perfectly baked to a golden brown, it offers a unique texture and tropical flavor, making it an excellent treat for any occasion.


Ingredients

Scale

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

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl, beat the eggs. Then add the full-fat coconut milk, vanilla extract, and melted butter, whisking everything until the mixture is smooth and cohesive.
  4. Combine wet and dry ingredients: Gradually pour the dry ingredients into the wet mixture, stirring gently to combine them without overmixing, preserving the batter’s lightness. If using, fold in the shredded coconut carefully.
  5. Bake the cake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 35 to 40 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
  6. Cool and serve: Remove the baking dish from the oven and allow the cake to cool in the pan for about 10 minutes. After cooling, slice into squares and serve.

Notes

  • Using sweet rice flour (mochiko) is essential to achieve the characteristic chewy texture of mochi cake.
  • The full-fat coconut milk enriches the cake; do not substitute with light coconut milk for best results.
  • Adding shredded coconut is optional but enhances texture and coconut flavor.
  • Make sure not to overmix the batter to avoid a dense cake.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star