Description
This Homemade Coconut Mochi Cake is a delightfully chewy and moist treat infused with rich coconut flavors. Made with sweet rice flour and coconut milk, it offers a perfect blend of tropical taste and comforting texture, ideal for sharing at any cozy gathering or enjoying as a unique dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups Sweet Rice Flour (Also known as glutinous rice flour, provides the chewy texture.)
- 1 cup Granulated Sugar (Sweetens the cake and helps achieve a golden crust.)
- 1 teaspoon Baking Powder (Helps the cake rise.)
- 1/2 teaspoon Salt (Enhances the flavors.)
- 1 cup Unsweetened Coconut Flakes (Adds texture and enhances coconut flavor.)
Wet Ingredients
- 1 can Coconut Milk (Adds moisture and tropical flavor.)
- 2 large Eggs (Acts as a binding agent.)
- 1/4 cup Butter (Adds richness to the cake.)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a large mixing bowl, combine sweet rice flour, granulated sugar, and baking powder. Whisk these dry ingredients together until they are evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk and eggs until fully incorporated and smooth, ensuring an even texture.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined into a uniform batter to avoid overmixing.
- Add Salt and Coconut Flakes: Fold in the salt and coconut flakes carefully into the batter to distribute the flavor and texture evenly without deflating the mixture.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the top for even baking and appealing appearance.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool in Pan: Allow the cake to cool in the pan for 15 minutes to set and make removal easier without breaking.
- Invert and Cool Completely: After initial cooling, invert the cake onto a wire rack to cool completely, which helps maintain texture and prevents sogginess.
- Serve: Once cooled, slice the cake into wedges and serve as a cozy dessert or snack.
Notes
- Sweet rice flour is important for achieving the cake’s signature chewy texture; regular rice flour should not be substituted.
- Ensure the coconut milk is well shaken before measuring to mix the cream and liquid evenly.
- For extra coconut flavor, lightly toast coconut flakes before folding them into the batter.
- The cake is best enjoyed the same day or within 2-3 days when stored in an airtight container at room temperature.
- To make the cake dairy-free, substitute butter with coconut oil or a vegan butter alternative.
