Growing up, I have the fondest memories of my grandma’s coconut mochi cake. She’d make it for every special occasion – birthdays, holidays, family gatherings. The aroma of the toasted coconut and the soft, chewy texture of the mochi would fill her kitchen, and we’d all gather around the table, eager to indulge in this delectable treat. It was more than just a dessert; it was a tradition, a comfort, and a way for our family to connect.
Grandma always had a way of making her coconut mochi cake feel like the most special thing in the world. She’d carefully measure out the ingredients, her hands moving with the ease of years of practice, and she’d share the secrets of her technique as she worked. “The key,” she’d say, “is in the balance of the mochi and the coconut. You want that perfect harmony of chewiness and crunch.”
And she was right. This Coconut Mochi Cake recipe that I’m sharing with you today is the perfect embodiment of that harmony. It yields 12 servings, with each serving being a delightful 1 slice, and it’s sure to become your new go-to dessert.
Table of Contents
Why This Coconut Mochi Cake Recipe Will Become Your Go-To
The Secret Behind Perfect Coconut Mochi Cake
What sets this Coconut Mochi Cake recipe apart is the perfect balance of chewy mochi and crisp, toasted coconut. The mochi provides a satisfying, almost custard-like texture, while the coconut adds a delightful crunch that elevates the overall experience. This recipe yields 12 servings, so it’s perfect for sharing with family and friends.
Essential Ingredients You’ll Need
- 1 cup mochiko (sweet rice flour)
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 2 large eggs
- 1 cup shredded coconut, plus more for topping
Step-by-Step Coconut Mochi Cake Instructions
Preparing Your Coconut Mochi Cake
This recipe takes 65 minutes total – 15 minutes for prep and 50 minutes for cooking. You’ll need a 9×13-inch baking dish, a mixing bowl, and a whisk or electric mixer to bring this Coconut Mochi Cake to life.
1- In a large mixing bowl, whisk together the mochiko, granulated sugar, baking powder, and salt until well combined.
2- In a separate bowl, whisk the coconut milk and eggs until smooth and well incorporated. Slowly pour the coconut milk mixture into the dry ingredients, stirring constantly until a smooth batter forms.
3- Gently fold in 1 cup of the coconut flakes, reserving the remaining 1/2 cup for the topping.
4- Pour the batter into the prepared 9×13-inch baking dish, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup of coconut flakes evenly over the top.
5- Bake the Coconut Mochi Cake in a preheated 350°F oven for 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6- Allow the cake to cool completely before slicing into 12 equal pieces and serving.
Pro Tips for Success
- Be gentle when folding in the coconut flakes to prevent overmixing.
- Keep a close eye on the cake during the last 10 minutes of baking to prevent the coconut from burning.
- For an extra decadent touch, try drizzling the cooled cake with a simple glaze made from powdered sugar and coconut milk.
Serving and Storing Your Coconut Mochi Cake
Perfect Pairings for Coconut Mochi Cake
This Coconut Mochi Cake is a versatile dessert that pairs beautifully with a variety of beverages and side dishes. Try serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a hot cup of tea or coffee. It also makes a lovely addition to any brunch or afternoon tea spread. With 12 servings per recipe, it’s the perfect treat to share with family and friends.
Storage and Make-Ahead Tips
Coconut Mochi Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 1 week. To reheat, simply pop a slice in the microwave for 20-30 seconds. This cake also freezes well for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations and Dietary Adaptations for Coconut Mochi Cake
Creative Coconut Mochi Cake Variations
If you’re feeling adventurous, try experimenting with different mix-ins or toppings. Fold in chopped macadamia nuts, swirl in a layer of sweetened red bean paste, or top the cake with a drizzle of chocolate ganache. You can also play with seasonal flavors, like pumpkin puree and spices in the fall or fresh berries in the summer.
Making Coconut Mochi Cake Diet-Friendly
For a gluten-free version, simply replace the mochiko with your favorite gluten-free flour blend. To make it vegan, substitute the eggs with a flax or chia egg, and use full-fat coconut milk in place of the dairy version. For a lower-carb option, reduce the amount of sugar and consider using a sugar substitute.
Frequently Asked Questions
Q: Can I use regular flour instead of mochiko?
A: No, mochiko (sweet rice flour) is essential for achieving the signature chewy, mochi-like texture in this recipe. Regular flour will not provide the same results.
Q: How many servings does this recipe make?
A: This recipe makes exactly 12 servings, with each serving being 1 slice.
Q: Can I make this Coconut Mochi Cake in advance?
A: Absolutely! The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. It also freezes well for up to 3 months.
Q: My coconut topping is burning. What can I do?
A: Keep a close eye on the cake during the last 10 minutes of baking and cover the top with foil if the coconut is browning too quickly.
Coconut Mochi Cake
- Total Time: 65
- Yield: 12 servings
Description
Indulge in the irresistible texture and tropical flavors of this homemade Coconut Mochi Cake. Made with just 7 simple ingredients, this soft, chewy dessert is a true delight.
Ingredients
– 1 cup mochiko (sweet rice flour)
– 3/4 cup granulated sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup coconut milk
– 2 large eggs
– 1 cup shredded coconut, plus more for topping
Instructions
1. 1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish.
2. 2. In a large bowl, whisk together the mochiko, sugar, baking powder, and salt.
3. 3. Add the coconut milk and eggs, and stir until well combined.
4. 4. Fold in the 1 cup of shredded coconut.
5. 5. Pour the batter into the prepared baking dish and smooth the top.
6. 6. Bake for 45-55 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
7. 7. Allow the cake to cool completely in the pan, then cut into squares and serve, topped with additional shredded coconut if desired.
Notes
For a chewier texture, you can use a mixture of mochiko and all-purpose flour. This cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 50
- Category: Cakes, Pies & Cheesecakes
- Method: Baking
- Cuisine: Hawaiian
Conclusion
Grandma’s Coconut Mochi Cake is a true delight, and this recipe is sure to become a new favorite in your household. With its perfect balance of chewy mochi and crisp, toasted coconut, it’s a unique and irresistible dessert that’s perfect for sharing with loved ones. So, go ahead and give this recipe a try – I promise it will transport you to a world of comforting nostalgia, just like it did for me growing up. Don’t forget to let me know how it turns out in the comments below!
