Description

This Toasted Coconut Mochi Cake offers a delightful combination of textures and tropical flavors. The cake itself is tender and wonderfully chewy, a hallmark of traditional mochi, providing a satisfyingly dense yet moist interior. A generous topping of golden toasted coconut flakes adds a fragrant, nutty aroma and a subtle crispness that complements the soft cake. It is a subtly sweet treat, perfect for sharing at any gathering or enjoying as a comforting dessert.

Ingredients

Scale

2 cups glutinous rice flour (mochiko)
1 1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, beaten
1/2 cup unsalted butter, melted
1 (13.5 ounce) can full-fat coconut milk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, for topping

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
In a large bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the beaten eggs, melted butter, full-fat coconut milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula until just combined and no dry streaks of flour remain. Be careful not to overmix.
Pour the batter evenly into the prepared baking pan.
Bake for 30 minutes. Remove the pan from the oven and sprinkle the sweetened shredded coconut evenly over the top of the partially baked cake.
Return the cake to the oven and continue baking for another 20-30 minutes, or until the top is golden brown, the coconut is toasted, and a wooden skewer inserted into the center comes out clean.
Let the cake cool completely in the pan on a wire rack before cutting into squares.

Notes

Ensure you use full-fat coconut milk for the best rich flavor and moist texture.

Do not overmix the batter; mix only until the ingredients are just combined to maintain the cake’s chewy texture.

For clean slices, allow the mochi cake to cool completely before cutting.

Store leftover mochi cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 50-60 minutes

Nutrition

Calories: 320
Fat: 14g
Carbohydrates: 48g
Protein: 4g