Description
Indulge in the tropical delight of Decadent Coconut Mochi Cake for a Tropical Escape at Home. This cake beautifully marries the rich, creamy flavors of coconut with a uniquely chewy texture, thanks to sweet rice flour. Perfect for any occasion, this dessert transports your taste buds to a sun-kissed paradise. Its versatility allows you to customize it with fresh fruits like mango or pineapple, making every bite a refreshing experience. Easy to prepare with minimal ingredients, even novice bakers will find joy in creating this luscious treat. Whether you’re hosting a casual gathering or celebrating a special moment, this mochi cake is sure to impress and satisfy.
Ingredients
Scale
- 2 cups Sweet Rice Flour (Mochiko)
- 1 cup Coconut Milk (full-fat)
- 1 cup Sugar
- 1 tablespoon Baking Powder
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 cup Shredded Coconut (toasted)
- 1 cup Fresh Fruity Additions (like mango or pineapple)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with baking paper.
- In a mixing bowl, combine sweet rice flour, sugar, baking powder, and salt.
- In another bowl, whisk together coconut milk, eggs, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until combined.
- Gently fold in shredded coconut and fruity additions.
- Pour batter into the prepared pan and bake for about 35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg