Decadent Coconut Mochi Cake for a Tropical Escape at Home Recipe
This Decadent Coconut Mochi Cake offers a tropical escape with its chewy texture and rich coconut flavor. Made with sweet rice flour and full-fat coconut milk, it delivers the perfect balance of sweetness and moisture, enhanced by toasted shredded coconut and fresh fruity additions like mango or pineapple. Easy to prepare, this cake is baked to a golden perfection, making it an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
Ingredients
Scale
Main Ingredients
- 2 cups Sweet Rice Flour (Mochiko) – do not substitute with regular flour
- 1 cup Coconut Milk (full-fat for best creaminess)
- 1 cup Sugar (granulated or coconut sugar)
- 1 tablespoon Baking Powder (for rising)
- 2 large Eggs (adds moisture and richness)
- 1 teaspoon Vanilla Extract (pure extract recommended)
- 1 teaspoon Salt (to balance sweetness)
- 1 cup Shredded Coconut (toasted for added crunch)
- 1 cup Fruity Additions (such as fresh mango or pineapple)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of sweet rice flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1 teaspoon of salt until well combined.
- Combine Wet Ingredients: Add 1 cup full-fat coconut milk, 2 large eggs, and 1 teaspoon of pure vanilla extract to the dry ingredients. Stir gently just until combined to avoid overmixing and maintain a tender texture.
- Add Shredded Coconut and Fruit: Fold in 1 cup of toasted shredded coconut and your choice of 1 cup fresh fruity additions like mango or pineapple evenly into the batter.
- Pour Batter: Transfer the batter into the prepared baking dish, spreading it out evenly to ensure uniform baking.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool for 10 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- Use sweet rice flour (mochiko) specifically for this recipe to achieve the characteristic chewy texture; regular flour will not work.
- Full-fat coconut milk provides the richest flavor and moist texture.
- Toasting the shredded coconut adds a delightful crunch and nutty aroma.
- Fresh tropical fruits like mango or pineapple complement the coconut flavor beautifully but can be substituted with other fruits if desired.
- Do not overmix the batter to avoid a dense cake texture.
- The cake is best enjoyed within 2 days and can be stored covered at room temperature.
Keywords: coconut mochi cake, tropical cake, sweet rice flour cake, coconut milk dessert, gluten free cake, chewy cake, baked mochi
