Coconut Mochi Cake is a tropical-inspired dessert that offers the perfect balance of chewy texture and rich coconut flavor. This simple recipe, made with minimal ingredients, is an ideal treat for family gatherings or cozy afternoons. Whether you enjoy it as is or with added fruits or toppings, this cake will transport you to paradise with every bite.
Why You’ll Love This Recipe
Coconut Mochi Cake is a delightful dessert that combines the best of both worlds—chewy mochi and rich coconut flavor. The sweet rice flour gives it that signature mochi texture, while the coconut milk infuses it with a tropical creaminess. This cake is incredibly easy to make, with just a few pantry staples, and it bakes to a golden perfection in under an hour. It’s an ideal treat for any occasion, whether it’s a family gathering or a quiet evening at home. Customize it with your favorite fruits or toppings to add a personal touch!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups sweet rice flour (mochiko)
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1 can (13.5 oz) full-fat coconut milk
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1 cup granulated sugar
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2 tsp baking powder
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3 large eggs
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1 tsp pure vanilla extract
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1/4 tsp salt
Directions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well combined.
Step 3: Add Wet Ingredients
Add coconut milk, eggs, and vanilla extract to the dry ingredients. Stir gently until just mixed—be careful not to overmix.
Step 4: Bake the Cake
Pour the batter into the prepared baking dish and spread it evenly. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Cool and Serve
Allow the cake to cool for about 10 minutes before slicing and serving.
Servings and Timing
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Servings: 9
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Prep Time: 10 minutes
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Cook Time: 30-35 minutes
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Total Time: 50 minutes
Storage/Reheating
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Storage:
Store any leftover Coconut Mochi Cake in an airtight container at room temperature for up to 3 days. -
Reheating:
Reheat the cake in the microwave for about 15-20 seconds if you’d like it warm, or enjoy it at room temperature.
FAQs
1. Can I use non-fat coconut milk in this recipe?
Non-fat coconut milk can be used, but it may not give the cake the same richness and texture. Full-fat coconut milk is recommended for the best flavor and consistency.
2. Can I use a different type of flour?
Sweet rice flour (mochiko) is essential for the chewy texture of mochi cake. Regular rice flour or all-purpose flour won’t give the same result, so it’s best to use mochiko.
3. How do I know when the mochi cake is done?
The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean. You can also check for a firm, set center.
4. Can I make this cake in advance?
Yes, you can make the cake in advance and store it at room temperature in an airtight container for up to 3 days. It also stores well in the refrigerator for a longer shelf life.
5. Can I add fruit or toppings to this cake?
Absolutely! You can add fresh fruit like mango, berries, or coconut flakes on top for a tropical twist, or serve it with whipped cream or ice cream for extra indulgence.
6. Can I freeze Coconut Mochi Cake?
Yes, this cake freezes well. Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
7. Is this cake gluten-free?
Yes, this Coconut Mochi Cake is naturally gluten-free since it uses sweet rice flour instead of wheat flour.
8. Can I make this recipe vegan?
Yes, you can make this recipe vegan by substituting the eggs with a plant-based egg replacement (such as flax eggs or applesauce) and using a dairy-free coconut milk.
9. Can I use a different sugar substitute?
You can substitute granulated sugar with a sugar substitute like stevia or monk fruit, but keep in mind that the texture and flavor may differ slightly.
10. Why does my Coconut Mochi Cake not have the chewy texture I expected?
If the texture is off, it could be because the sweet rice flour (mochiko) wasn’t used or the batter was overmixed. Be sure to use mochiko, and avoid overmixing to maintain the chewy consistency.
Conclusion
Coconut Mochi Cake is a simple yet irresistible dessert that captures the essence of tropical flavors. Its chewy, moist texture and rich coconut flavor make it a perfect treat for any occasion. With minimal ingredients and easy preparation, this cake is sure to become a favorite in your dessert rotation. Whether you serve it as a cozy treat at home or bring it to a gathering, it’s guaranteed to be a crowd-pleaser!
Print
Coconut Mochi Cake
- Total Time: 50 minutes
- Yield: 9 servings
Description
Delight in the tropical flavors of Coconut Mochi Cake—a chewy, rich dessert made with sweet rice flour, coconut milk, and a touch of vanilla. This easy-to-make cake is golden brown on top and perfectly moist inside, offering a comforting, indulgent treat in just under an hour. Whether served on its own or with fresh fruit, it’s a go-to dessert for any occasion. Gluten-free, simple, and irresistibly delicious, this coconut mochi cake will be a new favorite!
Ingredients
2 cups sweet rice flour (mochiko)
1 can (13.5 oz) full-fat coconut milk
1 cup granulated sugar
2 tsp baking powder
3 large eggs
1 tsp pure vanilla extract
¼ tsp salt
Instructions
- Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
- Step 3: Add Wet Ingredients
- Add coconut milk, eggs, and vanilla extract to the dry ingredients. Stir gently until just mixed—avoid overmixing.
- Step 4: Bake the Cake
- Pour the batter into the prepared baking dish. Spread evenly. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Step 5: Cool and Serve
- Let the cake cool for about 10 minutes before slicing and serving.
Notes
- Full-fat coconut milk is recommended for a richer flavor and texture.
- Sweet rice flour (mochiko) is essential for the chewy texture—don’t substitute it with regular flour.
- Fruit Toppings: Add mango, berries, or coconut flakes on top for a tropical twist, or serve with whipped cream or ice cream.
- Vegan Option: Substitute the eggs with flax eggs or applesauce, and use dairy-free coconut milk.
- Gluten-Free: The recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
