Coconut Mochi Cake Recipe
If you’re craving a dessert that feels like a warm hug from the tropics, you’ve got to try this Coconut Mochi Cake Recipe. It’s a marvelous fusion of chewy, tender mochi texture with the rich, creamy allure of coconut milk. Every bite is a luscious bite of sweet comfort that manages to be both light and satisfyingly dense, making it a favorite for gatherings or a cozy night in. This cake truly captures the magic of mochi in a simple, approachable way that anyone can master, no fancy equipment needed!
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Coconut Mochi Cake Recipe. The list is delightfully short and each component plays an indispensable role, ensuring that the cake achieves its signature chewy texture and tropical flavor.
- Sweet rice flour (mochiko): The foundation of mochi’s unique chewiness and softness.
- Full-fat coconut milk: Gives the cake its rich, creamy coconut flavor and moist crumb.
- Granulated sugar: Balances the richness with sweetness and helps with caramelization.
- Baking powder: Ensures the cake rises perfectly for a light, airy feel.
- Large eggs: Provide structure and help bind the ingredients together smoothly.
- Vanilla extract: Adds fragrant warmth to enhance the coconut notes.
- Salt: Just a pinch to balance flavors and bring out sweetness.
- Shredded coconut (optional): Adds delightful texture and an extra boost of 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). Lightly grease an 8-inch square baking dish so the mochi cake won’t stick and bakes evenly with lovely edges that brown just right.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt. This will ensure your dry ingredients are evenly distributed, which is essential for the cake’s texture.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs lightly before adding the coconut milk, vanilla extract, and melted butter. Whisk everything together until smooth and emulsified, setting the stage for tender, moist cake.
Step 4: Bring It All Together
Gently add the dry ingredients to the wet mixture, folding carefully until just combined. Overmixing can make the cake tough, so take your time. If you’re a shredded coconut enthusiast, fold it in at this step for added chew and flavor.
Step 5: Bake to Perfection
Pour your batter into the prepared baking dish and bake for 35-40 minutes. Keep an eye out for that beautiful golden brown top and check doneness by inserting a toothpick—if it comes out clean, your cake is ready!
Step 6: Cool and Slice
Once out of the oven, allow the cake to cool in the pan for about 10 minutes. This rest time helps it set properly for cleaner slices and optimal texture when serving.
How to Serve Coconut Mochi Cake Recipe
Garnishes
Elevate your Coconut Mochi Cake Recipe with simple, thoughtful garnishes like fresh mango slices, toasted coconut flakes, or a drizzle of coconut cream. These touches bring freshness and contrasting textures that make each bite even more special.
Side Dishes
The cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to balance its chewy richness. For a more refreshing twist, consider serving with tropical fruit salad or a lightly brewed cup of jasmine tea.
Creative Ways to Present
Try cutting the mochi cake into bite-sized squares and serving on decorative platters for parties. Wrapping individual portions in parchment paper tied with twine makes a charming gift or picnic treat. A dusting of powdered sugar or edible flowers adds a delicate visual appeal that will impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Mochi Cake Recipe stays moist and chewy when stored in an airtight container at room temperature for up to 3 days. Avoid refrigeration if you want to keep the soft texture intact.
Freezing
You can freeze this cake either whole or sliced into portions. Wrap tightly in plastic wrap and place in a freezer-safe bag to prevent freezer burn. It’s best enjoyed within one month for peak flavor.
Reheating
For reheating, gently warm slices in the microwave for 15-20 seconds or until soft. You can also steam pieces briefly to revive that delightful mochi chewiness without drying out the cake.
FAQs
What is the texture of Coconut Mochi Cake?
The texture is delightfully chewy and tender, thanks to the sweet rice flour, with a moist crumb from the coconut milk, giving it a unique contrast to traditional cakes.
Can I use light coconut milk instead of full-fat?
For the best creamy flavor and moist texture, full-fat coconut milk is recommended. Light coconut milk may result in a drier, less rich cake.
Is shredded coconut necessary?
Shredded coconut is optional but adds a lovely texture and enhances the coconut flavor. The cake is still delicious without it if you prefer.
How long does it take to bake?
Baking time ranges from 35 to 40 minutes at 350°F. Always check with a toothpick to avoid overbaking and maintain the perfect chewy texture.
Can I make this recipe gluten-free?
This recipe is naturally gluten-free as it uses sweet rice flour, which contains no gluten, making it a great choice for those with gluten sensitivities.
Final Thoughts
I truly hope you give this Coconut Mochi Cake Recipe a try—it’s one of those rare desserts that feels both exotic and comfortingly familiar. Perfect for special occasions or just treating yourself, it’s a recipe that brings joy with every bite. Plus, sharing it with friends only makes the experience sweeter!
Print
Coconut Mochi Cake Recipe
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful and chewy Coconut Mochi Cake made with sweet rice flour and rich coconut milk, creating a moist, dense texture perfect for dessert or a sweet snack. This recipe is easy to follow and yields a flavorful cake with a subtle coconut aroma and optional shredded coconut for added texture.
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). Grease an 8-inch square baking dish thoroughly 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. Whisk these ingredients together to evenly distribute the baking powder and salt throughout the flour and sugar mixture.
- Combine 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 homogeneous.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. If using shredded coconut, fold it in now to evenly distribute throughout the batter.
- Bake the Mochi Cake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 35 to 40 minutes or until the cake is golden brown and a toothpick inserted into 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. Serve warm or at room temperature.
Notes
- Be careful not to overmix the batter to maintain the chewy texture.
- Using full-fat coconut milk enhances the richness and flavor of the cake.
- Shredded coconut is optional but adds a nice texture contrast.
- The cake can be stored at room temperature in an airtight container for up to 2 days or refrigerated for longer freshness.
- For a dairy-free version, use coconut oil or a vegan butter substitute instead of melted butter.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
