Delightful Coconut Mochi Cake (Printable)

Chewy, sweet cake with rich coconut flavor made from sweet rice flour and creamy coconut milk.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine salt

→ Wet Ingredients

05 - 1 can (400 ml) coconut milk, full-fat, well-stirred
06 - 1/2 cup whole milk or non-dairy alternative
07 - 3 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract

→ Topping

10 - 1/2 cup unsweetened shredded coconut

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan and line with parchment paper for easy removal.
02 - In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and fine salt until evenly distributed.
03 - In a separate bowl, whisk coconut milk, whole milk, eggs, melted butter, and vanilla extract until completely smooth and emulsified.
04 - Pour wet ingredients into dry ingredients. Stir with a spatula or whisk until fully combined and smooth—avoid overmixing to prevent tough texture.
05 - Transfer batter to the prepared baking pan. Gently tap the pan on the counter several times to release trapped air bubbles.
06 - Sprinkle shredded coconut evenly across the entire surface of the batter.
07 - Bake for 55 to 60 minutes, until edges are golden brown and a toothpick inserted in the center comes out mostly clean with moist crumbs.
08 - Cool completely in the pan on a wire rack before slicing into squares or bars. This allows the texture to set properly.

# Tips from dashanddishes:

01 -
  • The texture is absolutely unlike any other cake youve ever experienced, somehow both pillowy and satisfyingly chewy in each bite.
  • It comes together in one bowl with zero fancy techniques, but tastes like something from an Asian bakery.
  • The coconut flavor develops beautifully in the oven, becoming toasty and aromatic while the inside stays tender and moist.
02 -
  • Sweet rice flour (mochiko) is completely different from regular rice flour and cannot be substituted.
  • The cake will look slightly underdone when you first pull it out but firms up as it cools completely.
  • Overmixing the batter can make the texture tough instead of tender and chewy.
03 -
  • Let your eggs come to room temperature before mixing to prevent the melted butter from seizing when combined.
  • The parchment paper overhang makes lifting the entire cake out so much easier for clean, neat slices.

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