Name: Coconut Mochi Cake Recipe
Prep time: 10 min
Cook time: PT-490594H5M35S
Total time: PT-490594H5M35S
Cuisine: Asian
Ingredients: 2 cups sweet rice flour (mochiko); 1 cup granulated sugar; 2 tsp baking powder; ¼ tsp salt; 1 can (13.5 oz) full-fat coconut milk; 3 large eggs; 1 tsp pure vanilla extract

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Introduction

Coconut Mochi Cake is a delightful treat that combines the chewy texture of mochi with the rich flavor of coconut. This simple, one-bowl cake is perfect for any occasion, offering a unique twist on traditional desserts.

A glass baking dish filled with a baked dessert cut into 12 square pieces, with one piece slightly lifted by a spatula revealing a moist, pale yellow inside. The dessert has a golden brown, crispy top layer sprinkled with toasted coconut flakes, showing a contrast between the crunchy top and the soft, dense base. The edges are darker brown and slightly caramelized, giving a textured frame. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
¼ tsp salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
Step 2: In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
Step 3: Add the coconut milk, eggs, and vanilla extract to the dry ingredients. Stir gently until just mixed—avoid overmixing to keep the cake chewy.
Step 4: Pour the batter into the prepared baking dish and spread it evenly.
Step 5: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Allow the cake to cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

For an extra coconut flavor, sprinkle shredded toasted coconut on top before baking.
Use light coconut milk for a less rich, lighter cake texture.
Try adding a tablespoon of melted butter for a richer finish.
To keep the cake moist, cover it with foil if it browns too quickly during baking.

Storage

Store leftover Coconut Mochi Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for about 15-20 seconds to restore softness.

How to Serve

A close-up image of a cut dessert placed on a wooden board, showing three layers: the bottom layer is white and crumbly, the middle layer is thick and smooth with a creamy white color, and the top layer is golden brown with a slightly crispy texture, sprinkled lightly with pale tan small pieces. The dessert squares are thick and soft, with some crumbs scattered around on the board. The board is resting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of sweet rice flour?

Regular rice flour does not have the same sticky, chewy quality as sweet rice flour (mochiko), so it’s best to use mochiko for the authentic texture.

Is it necessary to use full-fat coconut milk?

Full-fat coconut milk adds richness and moisture to the cake. Using a lower-fat version may result in a drier texture, but it can still work if that’s your preference.