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Decadent Coconut Mochi Cake

A chewy and sweet mochi cake infused with coconut and fruity goodness, perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups Sweet Rice Flour (Mochiko) Don't substitute with regular flour.
  • 1 cup Coconut Milk Use full-fat for best creaminess.
  • 1 cup Sugar Granulated sugar or coconut sugar.
  • 1 tablespoon Baking Powder For rising.
  • 2 large Eggs Add moisture and richness.
  • 1 teaspoon Vanilla Extract Use pure extract for best result.
  • 1 teaspoon Salt To balance sweetness.
  • 1 cup Shredded Coconut Toast for added crunch.
  • 1 cup Fruity Additions Such as fresh mango or pineapple.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the sweet rice flour and baking powder. Set it aside.
  3. In another bowl, combine the coconut milk, sugar, eggs, vanilla extract, and salt. Mix well until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Add in the shredded coconut and your fruity additions of choice.
  6. Pour this batter into the prepared cake pan.
Baking
  1. Bake for about 40-45 minutes, or until the edges are golden and a toothpick inserted comes out clean.
  2. Let the cake cool for a bit before lifting it out of the pan.
Serving
  1. Slice the cake into generous pieces and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  2. Sprinkle some toasted coconut on top for extra flavor.

Notes

Store any leftover cake in an airtight container in the fridge for up to 3-4 days. You can also freeze slices wrapped tightly in plastic wrap.