Delightful Coconut Mochi Cake (Printable)
Chewy, sweet coconut cake with a soft texture. Perfect for dessert or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine salt
→ Wet Ingredients
05 - 1 can (14 ounces) coconut milk, full-fat, well-stirred
06 - 1/2 cup whole milk or non-dairy alternative
07 - 3 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract
→ Topping
10 - 1/2 cup unsweetened shredded coconut
# Steps:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until evenly blended.
03 - In a separate bowl, whisk the coconut milk, whole milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until fully combined and smooth—avoid overmixing to prevent tough texture.
05 - Pour the batter into the prepared baking pan and gently tap the pan on the counter to release trapped air bubbles.
06 - Sprinkle the shredded coconut evenly over the surface of the batter.
07 - Bake for 55 to 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
08 - Cool completely in the pan on a wire rack before slicing into squares or bars. This allows the cake to set properly for cleaner cuts.
# Expert Advice:
01 -
- The texture is absolutely magical, somewhere between cake and chewy mochi, with coconut in every single bite
- It comes together faster than you can believe, no special equipment or complicated techniques needed
02 -
- Overmixing creates a tough texture, fold just until no dry streaks remain
- The toothpick test is tricky with this cake because of the chewy center, look for mostly clean rather than bone dry
03 -
- Let your eggs come to room temperature before mixing, they incorporate much more evenly
- Watch the coconut topping closely in the last 10 minutes, it can go from golden to burned quickly