Coconut Mochi Cake: A Chewy Tropical Delight to Savor

This Coconut Mochi Cake combines chewy texture and rich coconut flavor, creating a delightful tropical dessert experience.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

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 the chewy texture
1 cup Coconut Milk Full-fat is recommended for optimal flavor
1 cup Sugar Can use granulated or coconut sugar
1 tablespoon Baking Powder Ensure it's fresh for the best outcome
3 large Eggs Contribute essential moisture and richness
1 teaspoon Vanilla Extract Opt for pure extract for a vibrant taste
1/4 teaspoon Salt Balances the sweetness

Optional Toppings

1 cup Shredded Coconut Toasting can enhance crunch
1 cup Fresh Mango or Pineapple For a refreshing fruity twist

Equipment

8-inch square baking dish
mixing bowls
whisk
spatula

Method

Step-by-Step Instructions for Coconut Mochi Cake

Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
In a mixing bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
In a separate bowl, mix coconut milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry mix and stir until just combined.
Pour the batter into the greased baking dish and bake for 30 to 35 minutes.
Let the cake cool in the baking dish for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 50mgSodium: 110mgPotassium: 90mgFiber: 1gSugar: 15gCalcium: 6mgIron: 2mg

Notes

Enjoy the cake warm for the best chewy experience. You can store in an airtight container at room temperature for up to 3 days.

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