Coconut Mochi Cake is a soft, chewy, and delightfully sweet dessert that combines the tropical essence of coconut with the satisfying texture of mochi. Originating from the fusion of Hawaiian and Japanese culinary traditions, this cake is incredibly easy to prepare and perfect for both special occasions and everyday indulgence. With just a handful of pantry staples and under an hour of your time, you can enjoy this exotic treat right at home.
Why You’ll Love This Recipe
- Tropical Flavor: Full-fat coconut milk infuses the cake with a rich, creamy taste.
- Chewy Texture: Thanks to mochiko flour, this cake boasts the classic chewy bite of traditional mochi.
- Simple Preparation: Minimal ingredients and straightforward instructions make it beginner-friendly.
- Versatile: Add fruits like mango or pineapple, or sprinkle toasted coconut or nuts on top for variety.
- Crowd-Pleaser: Great for potlucks, family dinners, or afternoon tea.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Sweet rice flour (mochiko)
- Full-fat coconut milk
- Granulated sugar
- Baking powder
- Large eggs
- Pure vanilla extract
- Salt
Directions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
- In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until well combined.
- Add coconut milk, eggs, and vanilla extract. Stir gently until ingredients are just incorporated. Avoid overmixing to maintain the right texture.
- Pour the batter into the greased baking dish, smoothing out the top.
- Bake for 30 to 35 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before slicing into squares.
Servings and timing
Yield: About 9 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45–50 minutes
Variations
- Fruity Twist: Mix in diced mango, pineapple, or lychee for a burst of fruitiness.
- Toasted Coconut Topping: Sprinkle unsweetened shredded coconut on top before baking for added texture and flavor.
- Matcha Version: Add 1 tablespoon of matcha powder to the dry ingredients for a green tea twist.
- Chocolate Coconut: Stir in a handful of chocolate chips to create a rich chocolate-coconut fusion.
- Mini Mochi Bites: Bake in a mini muffin tin for bite-sized treats, adjusting the bake time accordingly.
Storage/Reheating
Store leftover Coconut Mochi Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices individually and store in a freezer-safe bag for up to 2 months.
To reheat, warm in the microwave for about 10–15 seconds per slice or let it come to room temperature naturally.
FAQs
What is sweet rice flour, and can I substitute it?
Sweet rice flour, also known as mochiko, is made from glutinous rice and is essential for the chewy texture. It cannot be substituted with regular rice flour or all-purpose flour.
Can I use light coconut milk instead of full-fat?
Full-fat coconut milk provides the best texture and flavor, but light coconut milk can be used if you prefer a lighter version. Note that the cake may be slightly less rich.
Can I make this recipe vegan?
Yes, you can substitute the eggs with a commercial egg replacer or a flaxseed mixture (1 tbsp flaxseed meal + 3 tbsp water per egg), though the texture may differ slightly.
Is this cake gluten-free?
Yes, this cake is naturally gluten-free as it uses sweet rice flour, which does not contain gluten.
Can I double the recipe?
Absolutely. Double the ingredients and bake in a 9×13-inch pan. Extend the baking time by 5–10 minutes and check for doneness with a toothpick.
Why is my mochi cake too dense?
Overmixing the batter or using expired baking powder can result in a denser texture. Mix gently and make sure your leavening agents are fresh.
Can I add flavors other than vanilla?
Yes, almond extract or pandan extract are great alternatives or additions to vanilla for a unique flavor profile.
Do I need to refrigerate leftovers?
Not immediately—this cake can be kept at room temperature for up to 2 days. For longer freshness, refrigeration is recommended.
Can I make this ahead of time?
Yes, you can bake it a day in advance. Just store it covered at room temperature or in the fridge, and slice before serving.
What can I serve with Coconut Mochi Cake?
It pairs wonderfully with fresh fruit, a scoop of vanilla ice cream, or a drizzle of sweetened condensed milk for extra indulgence.
Conclusion
Coconut Mochi Cake is a comforting and indulgent dessert that’s as easy to make as it is to enjoy. Its tropical flair, chewy texture, and versatility make it a standout treat for any occasion. Whether you enjoy it plain or dress it up with fruits and toppings, it’s sure to become a favorite in your dessert rotation.
PrintCoconut Mochi Cake
Coconut Mochi Cake is a chewy, tropical-inspired dessert made with sweet rice flour and coconut milk. It’s easy to prepare and perfect for gatherings or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: About 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Gluten Free
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
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt until combined.
- Add coconut milk, eggs, and vanilla extract; stir gently until just mixed—avoid overmixing.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool for about 10 minutes before slicing.
Notes
- Do not overmix the batter to maintain the chewy texture.
- Customize with fresh fruit, toasted coconut, or a dusting of powdered sugar on top.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg