Delightful Coconut Mochi Cake (Printable View)

Chewy, sweet coconut cake perfect for dessert or tea-time treats.

# What You’ll Need:

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

05 - 1 can (400 ml) full-fat coconut milk, 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

10 - 1/2 cup unsweetened shredded coconut

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 evenly 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—do not overmix.

05 - Pour the batter into the prepared baking pan and gently tap the pan on the counter to release any trapped air bubbles.

06 - Sprinkle the shredded coconut evenly over the top of the batter.

07 - Bake for 55–60 minutes, or 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.

01 -

It strikes that perfect balance between dessert and something you can happily eat with afternoon tea
The texture is absolutely addictive chewy, slightly springy, and comforting in every bite

02 -

Overmixing the batter can make the texture tough, so stop as soon as everything is combined
Letting it cool completely before slicing is non-negotiable, otherwise it will be too soft and sticky to cut cleanly

03 -

Room temperature ingredients blend more easily and create a smoother batter
The toothpick should come out with a few moist crumbs, not completely clean, for the perfect texture