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Coconut Mochi Cake

Delicious Coconut Mochi Cake - A Chewy Tropical Delight

This Coconut Mochi Cake is a gluten-free, chewy dessert bursting with tropical flavor, perfect for gatherings or a cozy afternoon.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Sweet Rice Flour (Mochiko) Do not substitute with regular flour.
  • 1 cup Coconut Milk Use full-fat for richer flavor.
  • 3/4 cup Sugar Granulated or coconut sugar can be used.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal rise.
  • 2 large Eggs Essential for moisture and richness.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best taste.
  • 1 pinch Salt Balances sweetness.
For Toppings (Optional)
  • 1 cup Shredded Coconut Toast lightly for extra flavor.
  • Fresh mango or pineapple Can be included to complement the cake.

Equipment

  • Oven
  • Mixing Bowl
  • 8-inch square baking dish
  • 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 large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
  3. In a separate bowl, mix coconut milk, eggs, and vanilla extract until fully blended. Pour this mixture into the dry ingredients, stirring gently.
  4. Pour the batter into your prepared baking dish, using a spatula to spread it evenly.
  5. Place the baking dish in the preheated oven and bake for 30-35 minutes until golden brown.
  6. Remove the cake from the oven and let it cool in the dish for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gCalcium: 2mgIron: 4mg

Notes

For a delicious vegan coconut mochi cake, substitute coconut milk with almond milk and eggs with flaxseed meal. Ensure to avoid overmixing for chewy perfection.

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