Decadent Coconut Mochi Cake for a Tropical Escape at Home
Escape to the tropics with our Decadent Coconut Mochi Cake, a delightful dessert that captures the essence of sun-soaked beaches and lush palm trees right in your kitchen. This easy-to-make cake combines sweet rice flour and creamy coconut milk to create a chewy texture that will leave everyone craving more. Perfect for any occasion—whether it’s a birthday celebration, family gathering, or simply a treat for yourself—this mochi cake is both versatile and customizable. Add fresh fruits like mango or pineapple to elevate the flavor even further. Get ready to indulge in a slice of paradise!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 8 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups Sweet Rice Flour (Mochiko)
- 1 cup Coconut Milk (full-fat for creaminess)
- 1 cup Sugar (granulated or coconut)
- 1 tablespoon Baking Powder
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 cup Shredded Coconut (toasted for extra crunch)
- 1 cup Fruity Additions (like fresh mango or pineapple)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine sweet rice flour, sugar, baking powder, and salt; whisk until blended.
- In another bowl, whisk together coconut milk, eggs, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in shredded coconut and fruity additions.
- Spread the batter evenly in a greased 9×9 inch baking pan and bake for about 35 minutes or until golden brown on top.
- Allow cooling for about 10 minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (approx. 85g)
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg