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Homemade Coconut Mochi Cake That’s Deliciously Cozy

This delightful cake marries the chewiness of mochi with the rich, creamy essence of coconut, creating a dessert that is both comforting and exotic.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Asian
Keyword: Coconut, Cozy, Mochi
Servings: 8 servings
Calories: 250kcal

Equipment

  • Mixing Bowl
  • 9-inch Round Cake Pan
  • Spatula
  • Whisk

Ingredients

Dry Ingredients

  • 2 cups Sweet Rice Flour Also known as glutinous rice flour, provides the chewy texture.
  • 1 cup Granulated Sugar Sweetens the cake and helps achieve a golden crust.
  • 1 teaspoon Baking Powder Helps the cake rise.

Wet Ingredients

  • 1 can Coconut Milk Adds moisture and tropical flavor.
  • 2 large Eggs Acts as a binding agent.
  • 1/2 teaspoon Salt Enhances the flavors.
  • 1 cup Unsweetened Coconut Flakes Adds texture and enhances coconut flavor.

Fat

  • 1/4 cup Butter Adds richness to the cake.

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  • In a large mixing bowl, combine sweet rice flour, granulated sugar, and baking powder. Whisk until well blended.
  • In another bowl, whisk together coconut milk and eggs until fully incorporated.
  • Gradually pour the wet mixture into the dry ingredients and stir gently until combined.
  • Add salt and coconut flakes, folding them gently into the batter.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 40-45 minutes or until the top is golden brown and a toothpick comes out clean.
  • Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
  • Once cooled, slice the cake into wedges and serve.

Notes

Store leftovers in an airtight container at room temperature for up to three days.