Coconut Mochi Cake (Printer-friendly)
Chewy coconut-infused cake with soft texture and golden edges. Ideal for gatherings or quiet afternoon treats.
# 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 or non-dairy alternative
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 It:
01 - Preheat 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 sweet rice flour, sugar, baking powder, and salt until evenly blended.
03 - In a separate bowl, whisk coconut milk, whole milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Fold with spatula or whisk until just combined and smooth. Avoid overmixing to prevent tough texture.
05 - Transfer batter to prepared pan. Gently tap pan on counter several times to release trapped air bubbles.
06 - Sprinkle shredded coconut evenly across surface of batter.
07 - Bake for 55 to 60 minutes until edges are golden brown and a toothpick inserted in center comes out mostly clean with moist crumbs.
08 - Cool completely in pan on wire rack before slicing into squares or bars. This ensures clean cuts and proper texture development.
# Expert Tips:
01 -
- That perfect chewy bounce texture you get from Hawaiian butter mochi, but with an extra layer of coconut flavor that makes it completely irresistible
- It is one of those rare desserts that actually gets better after sitting for a day, developing this incredible chewy-crispy exterior while staying tender inside
02 -
- Letting the cake cool completely is non-negotiable because the texture continues to develop as it sets and slicing too early will ruin that perfect chewy consistency
- That parchment paper is not optional because this cake has a tendency to stick to the pan, and trying to pry it out will break your heart along with your cake
03 -
- Room temperature ingredients will give you a smoother batter and help prevent any lumps from forming
- If you want to get fancy, swirl in some red bean paste before baking for a traditional Hawaiian twist