Coconut mochi cake is a rich coconut cake with a very unique chewy texture. It uses rice flour, which gives it a similar chewiness that you find in boba tea pearls and Korean rice cakes (tteok). The lack of wheat flour makes it naturally gluten-free. I love sprinkling my version with toasted coconut flakes for a crispy crunch.
The texture of this cake is really remarkable. Whereas most “American” style cakes are really favored with their lightness (sponge cakes) or moistness (butter cakes), this cake is incredibly dense and chewy. And that is absolutely a good thing because that’s the texture that we’re going for.
You can further customize this cake by adding various flavorings. I’m tempted to add almond extract for my next round, or perhaps some berries in the batter. There are also some great recipes floating around that use matcha and black beans.
To make this cake, you may need to make a trip to the Asian grocery store, but it’ll be worth it! Specifically, you’ll need to pick up Mochiko sweet rice flour, full fat coconut milk, and some grated coconut. (You can sub sweetened coconut if you like.)
The rest of the ingredients are standard baking ingredients: eggs, butter, baking powder, salt, and vanilla extract.
The process is also quite simple. This is the only cake that I make that uses this "muffin method", which is mixing the dry, then mixing the wet and then combining it all into one bowl. You don't even need a mixer or anything special, just a whisk and some bowls.
1. Place a rack in the middle of your oven and preheat to 350. Spray an 8x8 cake pan with cooking spray.
2. Add the rice flour, baking powder, and salt to a large mixing bowl. Whisk for at least 30 seconds to evenly distribute baking powder. Set aside.
3. In a small mixing bowl or large measuring cup, add two eggs and one egg yolk. Whisk. Add coconut milk, melted butter, and vanilla extract. Whisk until completely combined.
4. Pour the wet ingredients into the large mixing bowl containing the dry ingredients. Whisk thoroughly.
5. Pour batter into prepared pan and sprinkle the toasted coconut on top. Bake for 50-60 minutes or until a wooden skewer comes out with very few crumbs attached. Wait for at least 10 minutes before removing from the pan.
Note:. The makes a cakey-type of mochi cake, but if you're really into a gooey center, sub out half the coconut milk for dairy milk and use 3 TB of melted butter (instead of 2 TB.)
... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.