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

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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