Delightful Coconut Mochi Cake (Printable Version)

Chewy, coconut-flavored treat ideal for dessert or tea time

# What You’ll 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 oz) 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

# Directions:

01 - Preheat the 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 the sweet rice flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, whisk the coconut milk, whole milk, eggs, melted butter, and vanilla extract until completely smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until fully combined and smooth. Avoid overmixing to prevent tough texture.
05 - Pour the batter into the prepared baking pan. Gently tap the pan on the counter to release air bubbles. Sprinkle the shredded coconut evenly over the surface.
06 - Bake for 55 to 60 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out mostly clean.
07 - Allow the cake to cool completely in the pan on a wire rack before slicing into squares or bars for serving.

# Top Tips:

01 -
  • The texture is absolutely addictive, chewy and tender all at once
  • It comes together in one bowl with no special equipment needed
  • The coconut flavor shines through without being overpowering
02 -
  • Sweet rice flour (mochiko) is completely different from regular rice flour and cannot be substituted if you want that authentic chewy texture
  • The cake may look slightly underbaked when you first take it out, but it will firm up as it cools
  • Room temperature ingredients help everything blend smoothly, but melted butter should be slightly cooled so it does not cook the eggs
03 -
  • Make sure your coconut milk is well-stirred before measuring, as the cream separates in the can
  • Let the cake cool completely in the pan rather than transferring it to a rack, which helps it set properly

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