Do you love soft, chewy desserts? Then you’ll love Coconut Mochi Cake Recipe! This coconut mochi cake recipe is super easy.
You need just a few ingredients. The result is amazing every time. The cake has a unique texture. It’s chewy on the inside.
It’s slightly crispy on top. Plus, it tastes like tropical paradise! Learning how to make coconut mochi cake is fun.
Even beginners can do it. This recipe comes together in 30 minutes. Let me share my favorite way to bake it.
When I First Introduced to Coconut Mochi Cake
I discovered this cake at a friend’s party. It looked simple but tasted incredible. The chewy texture surprised me in the best way.
I’d never eaten anything like it before. Traditional cakes felt boring after this. I asked for the recipe immediately. My friend smiled and said it was easy.
She was right! Now I make it all the time. My family asks for it every weekend. This coconut mochi cake recipe became our favorite treat.
Equipment List
You don’t need fancy tools for this recipe. Here’s what you’ll use:
- 9×13 inch baking pan
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Rubber spatula
- Cooking spray or butter
Ingredients You Need for Coconut Mochi Cake
The ingredients for coconut mochi cake are simple. You might have them already. Here’s your shopping list:
- 1 box mochiko (sweet rice flour)
- 2 cups sugar
- 1 can coconut milk (13.5 oz)
- 1 cup whole milk
- 4 eggs
- 1 stick melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 cup shredded coconut (optional)
Step-by-Step Guide
- Preheat your oven to 350°F.
- Grease your baking pan well with butter.
- This prevents sticking later.
- Add mochiko flour to your bowl.
- Add sugar and baking powder too.
- Whisk everything together until combined.
- Crack eggs into another bowl.
- Pour in coconut milk and regular milk.
- Add melted butter and vanilla extract.
- Whisk until smooth and well mixed.
- Pour wet ingredients into dry ingredients slowly.
- Stir with your rubber spatula.
- Mix until no lumps remain.
- Add shredded coconut if you want extra flavor.
- Pour batter into your greased pan.
- Bake for 60-70 minutes total.
- The top should turn golden brown.
- Insert a toothpick to check doneness.
- It should come out mostly clean.
- Let the cake cool completely in pan.
- Cut into squares when ready.
- Serve at room temperature for best texture.
Tips to Make the Best Coconut Mochi Cake
- Don’t skip the cooling time completely.
- The texture improves as it cools down.
- Use full-fat coconut milk for richness.
- Light versions don’t taste as good.
- Mix gently to avoid tough cake texture.
- Don’t open the oven door too early.
- This causes uneven baking and sinking.
- Store leftovers in an airtight container.
- The cake stays fresh for 3-4 days.
FAQs about Coconut Mochi Cake
Q: Can I use regular flour instead?
A: No, mochiko gives the signature chewy texture. Regular flour won’t work the same way.
Q: Why is my cake too gooey?
A: It needs more baking time in oven. Check after 70 minutes with a toothpick.
Q: Can I freeze this cake?
A: Yes, wrap pieces tightly in plastic wrap. Freeze for up to two months maximum.
Q: What if I don’t have mochiko?
A: Look for sweet rice flour online. Asian grocery stores always carry it too.
Final Thoughts
This coconut mochi cake recipe is truly special. It’s easy to make at home. The unique chewy texture wins everyone over.
Kids and adults both love this dessert. Now you know how to make coconut mochi cake! Try it this weekend with your family.
You’ll want to make it again soon. Happy baking, and enjoy every chewy bite!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Coconut Mochi Cake Recipe
Equipment
- 9×13 inch baking pan
- Whisk or electric mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Cooking spray or butter
Ingredients
- 1 box mochiko sweet rice flour
- 2 cups sugar
- 1 can coconut milk 13.5 oz
- 1 cup whole milk
- 4 eggs
- 1 stick melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 cup shredded coconut optional
Instructions
- Preheat your oven to 350°F.
- Grease your baking pan well with butter.
- This prevents sticking later.
- Add mochiko flour to your bowl.
- Add sugar and baking powder too.
- Whisk everything together until combined.
- Crack eggs into another bowl.
- Pour in coconut milk and regular milk.
- Add melted butter and vanilla extract.
- Whisk until smooth and well mixed.
- Pour wet ingredients into dry ingredients slowly.
- Stir with your rubber spatula.
- Mix until no lumps remain.
- Add shredded coconut if you want extra flavor.
- Pour batter into your greased pan.
- Bake for 60-70 minutes total.
- The top should turn golden brown.
- Insert a toothpick to check doneness.
- It should come out mostly clean.
- Let the cake cool completely in pan.
- Cut into squares when ready.
- Serve at room temperature for best texture.
Notes
- Don’t skip the cooling time completely.
- The texture improves as it cools down.
- Use full-fat coconut milk for richness.
- Light versions don’t taste as good.
- Mix gently to avoid tough cake texture.
- Don’t open the oven door too early.
- This causes uneven baking and sinking.
- Store leftovers in an airtight container.
- The cake stays fresh for 3-4 days.
