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
