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Coconut Mochi Cake

Irresistible Coconut Mochi Cake: Chewy Tropical Bliss

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This Coconut Mochi Cake is a chewy dessert that brings tropical flavors to your table, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 9 slices
Course: Dessert
Cuisine: Tropical
Calories: 202
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Sweet Rice Flour (Mochiko) Do not substitute with regular flour.
  • 1 cup Coconut Milk Use full-fat for the best results.
  • 1 cup Sugar Granulated or coconut sugar can be used.
  • 1 tablespoon Baking Powder Acts as a leavening agent.
  • 3 large Eggs Provide moisture and enrich the cake.
  • 1 teaspoon Vanilla Extract Use pure extract for best results.
  • 1 pinch Salt Balances sweetness.
For the Toppings
  • 1 cup Shredded Coconut Toast for extra crunch.
  • 1 cup Fruity Additions Fresh mango or pineapple for a tropical twist.

Equipment

  • 8-inch Square Baking Dish
  • Mixing bowls
  • whisk
  • Spatula

Method
 

Step‑by‑Step Instructions for Coconut Mochi Cake
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
  2. In a large mixing bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well incorporated.
  3. In a separate bowl, combine coconut milk, eggs, and vanilla extract; whisk until smooth.
  4. Gently pour the wet mixture into the dry ingredients and fold together until just mixed.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. Bake for 30 to 35 minutes until golden brown; a toothpick should come out clean.
  7. Let the cake cool in the dish for about 10 minutes before slicing into squares.

Nutrition

Serving: 1sliceCalories: 202kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 115mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Experiment with toppings but don't overload them to maintain the cake's texture.

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