Delightful Coconut Mochi Cake (Printable)
Chewy, sweet coconut cake with rich tropical flavor. Perfect for dessert or afternoon tea.
# What You Need:
→ Dry Ingredients
01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine salt
→ Wet Ingredients
05 - 1 can (13.5 ounces) full-fat coconut milk, well-stirred
06 - 1/2 cup whole milk
07 - 3 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract
→ Topping
10 - 1/2 cup unsweetened shredded coconut
# How To Make:
01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, whisk the coconut milk, whole milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until fully combined and smooth—do not overmix.
05 - Pour the batter into the prepared baking pan and gently tap the pan on the counter to release air bubbles. Sprinkle the shredded coconut evenly over the top.
06 - Bake for 55–60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out mostly clean.
07 - Cool completely in the pan on a wire rack before slicing into squares or bars.
# Expert Tips:
01 -
- That chewy bounce is addictive in the best way, and the coconut flavor shines through every single bite without being overpowering
- It comes together in one bowl, bakes up beautifully golden, and somehow manages to taste even better the next day
02 -
- Overmixing the batter can make the cake tough instead of tender and chewy, so stop as soon as the ingredients are combined
- Cooling completely before slicing is absolutely essential, as cutting warm mochi cake makes it gummy and less enjoyable
03 -
- Room temperature ingredients mix together more smoothly and prevent the melted butter from seizing when it hits the eggs
- Line your pan with parchment paper that hangs over the sides, because this creates handles for easy removal and the cleanest slices