Description
A delightful and moist Tropical Coconut Mochi Cake that combines the chewy texture of mochi with the rich flavors of coconut, perfect for any occasion.
Ingredients
Scale
- 1 (16 oz / 454 g) box sweet rice flour (mochiko)
- 2 cups (400 g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 (13.5 oz / 400 ml) can coconut milk
- 1 (12 oz / 354 ml) can evaporated milk
- ½ cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, depending on preference)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan (or line with parchment for easy removal).
- In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, coconut milk, evaporated milk, melted butter, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry until fully combined. Fold in shredded coconut.
- Pour batter into the prepared pan. Bake for 55–65 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow cake to cool completely before cutting into squares. Garnish with toasted coconut or a light dusting of powdered sugar for a tropical finish.
Notes
- For a richer flavor, use sweetened shredded coconut.
- Optional toppings include toasted coconut flakes, a drizzle of sweetened condensed milk, or a dusting of powdered sugar.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 30g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg