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Tropical Coconut Mochi Cake Recipe

Tropical Coconut Mochi Cake Recipe
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★★★★★

4.8 from 5 reviews

Indulge in the tropical flavors of this Coconut Mochi Cake – a delightful Hawaiian dessert that combines a crispy golden top with a chewy coconut-infused center. Gluten-free and bursting with coconut essence, it’s a must-try for those who love exotic sweets!

Ingredients

Scale

Dry Ingredients:

  • 1 box (16 oz) glutinous rice flour (mochiko)
  • 2 cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt

Wet Ingredients:

  • 4 large eggs
  • 1 can (13.5 oz) coconut milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla extract
  • ½ cup unsalted butter (melted)
  • ½ cup shredded coconut (optional, for extra texture)

Instructions

  1. Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. Prepare Dry Ingredients: In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
  3. Mix Wet Ingredients: In another bowl, blend eggs, coconut milk, evaporated milk, vanilla, and melted butter.
  4. Combine Mixtures: Mix wet and dry ingredients until smooth and lump-free.
  5. Add Coconut: Fold in shredded coconut if desired.
  6. Bake: Pour batter into the pan, smooth the top, and bake for about 1 hour until golden brown with a slight crust.
  7. Cool and Serve: Let it cool completely before cutting into squares. Enjoy warm or chilled.

Notes

  • You can sprinkle additional shredded coconut on top before baking for extra flavor.
  • Store any leftovers in an airtight container for up to 3 days.

Nutrition

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Find it online: https://mbeams.com/tropical-coconut-mochi-cake-recipe/