What is Coconut Mochi Cake?

Coconut Mochi Cake is a delightful dessert that combines the chewy texture of mochi with the rich, tropical flavor of coconut. Made primarily from glutinous rice flour, coconut milk, and sugar, this cake is a unique treat that offers a soft, moist bite, making it perfect for any occasion.

Can I make Coconut Mochi Cake dairy-free?

Absolutely! To ensure your mochi cake is dairy-free, simply substitute regular milk with coconut milk or any other plant-based milk. This switch not only maintains the delicious coconut flavor but also caters to those with lactose intolerance or dietary preferences.

What can I serve with Coconut Mochi Cake?

Coconut Mochi Cake pairs wonderfully with fresh fruits like mango or berries. For a more indulgent experience, serve it alongside a scoop of ice cream, similar to those enjoyed with the creamy mini lemon cheesecakes featured on our blog.

How do I store Coconut Mochi Cake?

To keep your Coconut Mochi Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerate it for about a week. Just remember to let it come to room temperature before serving!

Coconut Mochi Cake: A Delightful Treat You’ll Love

Name: Coconut Mochi Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Asian
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; 1/4 tsp salt

Description

Enjoy the chewy, tropical goodness of Coconut Mochi Cake. Made with sweet rice flour and coconut milk, this unique dessert is soft, moist, and perfect for any occasion.

Ingredients

Scale

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

1/4 tsp salt

Instructions

Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish.
Mix Dry Ingredients: In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
Add Wet Ingredients: Stir in eggs, coconut milk, and vanilla extract until smooth and creamy.
Pour & Spread: Pour batter into the prepared baking dish and spread evenly.
Bake: Bake 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool & Slice: Let cool 15 minutes in the pan before cutting into squares.
Serve & Enjoy: Optionally pair with ice cream, chocolate sauce, or tropical fruits for extra indulgence.

Notes

Use high-quality coconut milk for richer flavor and moist texture.

Sweet rice flour (mochiko) ensures the signature chewy consistency.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 square
Calories: 210 kcal
Sugar: 15 g
Sodium: 70 mg
Fat: 9 g
Saturated Fat: 7 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg

Keywords: Coconut mochi cake, tropical dessert, chewy dessert, mochiko cake, gluten-free cake, Asian dessert, coconut milk cake, unique cake recipe, soft dessert, dairy-free dessert