Description
This Homemade Coconut Mochi Cake offers a wonderfully chewy texture thanks to sweet rice flour, enhanced by the tropical flavor of coconut milk and flakes. Baked to a golden perfection, this cozy cake provides a delightful blend of sweetness and richness, making it a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups Sweet Rice Flour (glutinous rice flour)
- 1 cup Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsweetened Coconut Flakes
Wet Ingredients
- 1 can (about 13.5 oz) Coconut Milk
- 2 large Eggs
- 1/4 cup Butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together sweet rice flour, granulated sugar, and baking powder until well combined for even distribution.
- Combine Wet Ingredients: In a separate bowl, whisk coconut milk and eggs together until fully incorporated, creating a smooth mixture.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently to combine without overmixing.
- Add Salt and Coconut Flakes: Fold in the salt and the unsweetened coconut flakes carefully to maintain texture and even flavor throughout.
- Prepare Batter for Baking: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely, ensuring it sets properly.
- Serve: Once fully cooled, slice the cake into wedges and serve as a delicious treat.
Notes
- Use sweet rice flour (glutinous rice flour) for the characteristic chewy texture of mochi cake.
- Make sure to fully grease the cake pan to prevent sticking due to the moist batter.
- The coconut flakes can be toasted lightly if you prefer a more intense coconut flavor and crunch.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- This cake can be served plain or with a drizzle of coconut cream or honey for added sweetness.
