Description
Indulge in the heavenly combination of soft, chewy mochi and the rich, tropical flavor of coconut in this easy-to-make Coconut Mochi Cake. This irresistible dessert is perfect for sharing with friends and family.
Ingredients
– 1 cup sweet rice flour (mochiko)
– 1/2 cup sugar
– 1/4 teaspoon salt
– 1 cup coconut milk
– 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 pan.
2. 2. In a large bowl, whisk together the sweet rice flour, sugar, and salt.
3. 3. Gradually pour in the coconut milk, stirring constantly, until a smooth batter forms.
4. 4. Fold in the 1 cup of shredded coconut.
5. 5. Pour the batter into the prepared baking pan and spread it evenly.
6. 6. Bake for 40-45 minutes, or until the top is lightly golden and the edges are pulling away from the pan.
7. 7. Remove from the oven and let cool completely in the pan.
8. 8. Once cooled, cut into squares and serve, garnished with additional shredded coconut if desired.
Notes
– For a chewier texture, use 1/4 cup more sweet rice flour.
– Top with a drizzle of coconut caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
– Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 45
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: Hawaiian