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Decadent Coconut Mochi Cake

A delightful treat that combines the chewy texture of mochi with the tropical sweetness of coconut and fruity goodness, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Sweet Rice Flour (Mochiko) Do not substitute with regular flour for the chewy texture.
  • 1 cup Sugar Granulated or coconut sugar works.
  • 1 tablespoon Baking Powder For lifting.
  • 1 teaspoon Salt Balances sweetness.
Wet Ingredients
  • 1 cup Coconut Milk Use full-fat for the best creaminess.
  • 2 large Eggs Adds moisture and richness.
  • 1 teaspoon Vanilla Extract Use pure for best results.
Additional Ingredients
  • 1 cup Shredded Coconut Toast it for extra crunch.
  • 1 cup Fruity Additions Fresh mango or pineapple are great options.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the sweet rice flour, sugar, baking powder, and salt. Stir to mix well.
  3. In another bowl, whisk together the coconut milk, eggs, and vanilla extract until well combined.
  4. Gradually pour the wet mixture into the dry mixture, stirring until well blended.
  5. Fold in the shredded coconut and fruity additions.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for about 35-40 minutes, or until golden and puffed.
  3. Let the mochi cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm or at room temperature, with whipped cream and fresh fruit if desired. Store leftovers in an airtight container.