Irresistible Coconut Mochi Cake for a Chewy Tropical Treat

Enjoy the delightful blend of flavors in this Coconut Mochi Cake, a gluten-free treat that offers a unique chewy texture and tropical taste.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Dessert

Cuisine: Tropical

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups sweet rice flour (Mochiko) Gluten-free flour for chewy texture.
1 cup granulated sugar Balances richness and caramelizes.
2 teaspoons baking powder Leavening agent for added lightness.
1 pinch salt Enhances flavor.
1 can full-fat coconut milk Provides rich coconut flavor.
2 large eggs Adds structure and moisture.
1 teaspoon vanilla extract Enhances flavor profile.

Optional Toppings

toasted coconut flakes Adds crunch.
fresh fruit or condensed milk For additional tropical flavor.

Equipment

8-inch square baking dish
Mixing bowl
Spatula
Whisk

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 large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until combined.
In a separate bowl, mix full-fat coconut milk, eggs, and vanilla extract. Gradually combine with dry ingredients.
Pour batter into the prepared baking dish and spread evenly.
Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
Cool the cake in the pan for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

To maintain the chewy texture, avoid overmixing the batter. Store in an airtight container to keep fresh.

Tried this recipe?

Let us know how it was!