Description
Coconut Mochi Cake is a delightful, chewy dessert made with sweet rice flour and rich coconut milk, offering a perfect balance of sweetness and tropical flavor. This baked cake features a moist, dense texture with optional shredded coconut for added texture and flavor. Ideal for gatherings or a comforting treat alongside tea or coffee.
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
- Preheat 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 of the cake.
- Mix dry ingredients: In a large bowl, combine the sweet rice flour, granulated sugar, baking powder, and salt, ensuring even distribution of leavening and flavoring agents.
- 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 well combined.
- Combine mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can affect the cake’s texture. If desired, fold in the shredded coconut to incorporate extra texture and flavor.
- Bake the cake: Pour the batter into the prepared baking dish, smoothing the top. Bake in the preheated oven for 35 to 40 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes to set properly before slicing into squares and serving.
Notes
- The shredded coconut is optional but adds a lovely texture and enhances coconut flavor.
- Do not overmix the batter to maintain the cake’s chewy texture.
- Use full-fat coconut milk for the best richness and moistness.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently to restore softness if refrigerated.
