Decadent Coconut Mochi Cake for a Tropical Escape at Home Recipe

Introduction

Experience a tropical escape with this decadent Coconut Mochi Cake. Soft, chewy, and bursting with coconut flavor, it’s a delightful treat that’s perfect for any occasion.

Ingredients

• 2 cups Sweet Rice Flour (Mochiko) – do not substitute with regular flour
• 1 cup Coconut Milk – use full-fat for best creaminess
• 1 cup Sugar – granulated sugar or coconut sugar
• 1 tablespoon Baking Powder – for rising
• 2 large Eggs – add moisture and richness
• 1 teaspoon Vanilla Extract – use pure extract for best result
• 1 teaspoon Salt – to balance sweetness
• Optional toppings:
  • 1 cup Shredded Coconut – toast for added crunch
  • 1 cup Fruity additions – such as fresh mango or pineapple

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. Step 2: In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
3. Step 3: Add the coconut milk, eggs, and vanilla extract to the dry ingredients and stir gently until the batter is smooth.
4. Step 4: Pour the batter into the prepared baking dish, spreading it out evenly.
5. Step 5: Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Step 6: Allow the cake to cool for 10 minutes before slicing. Serve warm or at room temperature with optional toppings.

Tips & Variations

• For a crunchier texture, toast the shredded coconut before sprinkling as a topping.
• Try swapping coconut milk with almond milk for a different nutty flavor, though coconut gives the best traditional taste.
• Add diced tropical fruits like mango or pineapple on top for freshness and extra sweetness.
• Use coconut sugar instead of granulated sugar for a deeper caramel-like flavor.

Storage

Store leftover mochi cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15-20 seconds to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of sweet rice flour?

No, sweet rice flour (mochiko) gives the cake its signature chewy texture. Regular rice flour will result in a different, less elastic texture.

Is this cake gluten-free?

Yes, using sweet rice flour makes this cake naturally gluten-free, but always check that all other ingredients are labeled gluten-free if needed.

Decadent Coconut Mochi Cake for a Tropical Escape at Home Recipe

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★★★★★

4.6 from 66 reviews

This Decadent Coconut Mochi Cake offers a delightful tropical escape with its soft, chewy texture and rich coconut flavor. Made with sweet rice flour and full-fat coconut milk, this gluten-free treat is perfect for those craving an exotic, sweet dessert that combines traditional mochi chewiness with a moist cake experience. Topped optionally with toasted shredded coconut or fresh tropical fruits like mango and pineapple, it’s an ideal dessert for warm-weather indulgence or anytime you want a taste of the tropics at home.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

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For the Cake

• 2 cups Sweet Rice Flour (Mochiko) – do not substitute with regular flour
• 1 cup Coconut Milk – use full-fat for best creaminess
• 1 cup Granulated Sugar or Coconut Sugar
• 1 tablespoon Baking Powder
• 2 large Eggs
• 1 teaspoon Vanilla Extract – use pure extract
• 1 teaspoon Salt

Optional Toppings

• 1 cup Shredded Coconut – toasted for added crunch
• 1 cup Fruity Additions such as fresh mango or pineapple

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined for an even distribution of leavening agents and flavor.
3. Combine Wet Ingredients: Add the coconut milk, eggs, and vanilla extract to the dry mixture, stirring gently but thoroughly to create a smooth batter without overmixing, preserving the cake’s tender texture.
4. Pour Batter into Dish: Transfer the batter evenly into the prepared baking dish, smoothing the top for uniform rising during baking.
5. Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
6. Cool and Serve: Allow the cake to cool for 10 minutes in the pan before slicing. Serve warm or at room temperature, optionally garnished with toasted shredded coconut or fresh tropical fruits to enhance flavor and texture.

Notes

• Use sweet rice flour (mochiko) specifically for the characteristic chewy texture; regular flour will not yield the same result.
• Full-fat coconut milk is recommended for creaminess and rich flavor.
• Do not overmix the batter to maintain cake tenderness.
• Warm cake serves beautifully with toasted shredded coconut or fresh fruits for added contrast.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: Coconut mochi cake, tropical dessert, gluten free mochi, sweet rice flour cake, coconut milk cake, chewy cake, Asian dessert