Coconut Mochi Cake (Printable Version)

Chewy, sweet coconut cake with soft mochi texture and golden coconut topping.

# 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 (13.5 oz) coconut milk, full-fat, well-stirred
06 - 1/2 cup whole milk
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

# Method:

01 - Preheat the 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 the sweet rice flour, sugar, baking powder, and salt until well blended.
03 - In a separate bowl, whisk the coconut milk, whole milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk until fully combined and smooth—avoid overmixing.
05 - Pour the batter into the prepared baking pan and gently tap the pan on the counter to release any air bubbles.
06 - Sprinkle the shredded coconut evenly over the surface of the batter.
07 - Bake for 55 to 60 minutes, until the edges are golden brown and a toothpick inserted in the center comes out mostly clean.
08 - Cool completely in the pan on a wire rack before slicing into squares or bars.

# Chef's Tips:

01 -
  • That chewy, bouncy texture is absolutely addictive and unlike any other cake youve tried
  • It comes together in one bowl with zero fancy techniques or complicated steps
  • The coconut flavor is rich but not overwhelming, perfect for people who think they dont like coconut
02 -
  • Do not overmix the batter once you combine wet and dry ingredients. Just stir until combined and you will be rewarded with the perfect texture.
  • This cake needs to cool completely before slicing. Cutting it while warm will give you a gummy, sticky mess instead of clean squares.
03 -
  • Room temperature ingredients combine more easily and give you a smoother batter. Take everything out about 30 minutes before you start.
  • Use the light-colored pan to prevent the edges from overbrowning before the center is done. Dark metal pans conduct heat more intensely.

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