Coconut 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
Scale
- 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
Find it online: https://yumfoodusa.com/coconut-mochi-cake/