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Coconut Mochi Cake

Irresistible Coconut Mochi Cake - A Chewy Tropical Treat

This Coconut Mochi Cake is a gluten-free treat with a chewy texture and rich coconut flavor, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups sweet rice flour (Mochiko) Essential for achieving the cake's signature chewy texture.
  • 1 cup coconut milk (full-fat) Provides rich creaminess.
  • 1 cup granulated sugar Balances richness of coconut milk.
  • 1 tbsp baking powder Leavening agent for light texture.
  • 3 large eggs Provides structure and moisture.
  • 1 tsp vanilla extract Adds aromatic warmth.
  • 1 pinch salt Enhances overall flavor.

Equipment

  • 8-inch square baking dish
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Coconut Mochi Cake
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
  2. In a bowl, whisk together sweet rice flour, sugar, baking powder, and salt until well combined.
  3. Add coconut milk, eggs, and vanilla extract, and stir until just combined.
  4. Pour the batter into the prepared baking dish, ensuring it spreads evenly.
  5. Bake for 30 to 35 minutes until the top is golden brown and a toothpick comes out clean.
  6. Let it cool for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

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