Easy Coconut Mochi Cake Bouncy & Gluten‑Free
### **Introduction**
Imagine a dessert that defies simple categorization. It is not quite a cake, nor is it entirely traditional mochi. This Easy Coconut Mochi Cake exists in its own delightful realm: a chewy, bouncy, and uniquely satisfying treat with a pronounced tropical aroma. Its texture is the star—dense yet soft, offering a pleasantly sticky and springy bite that is utterly addictive. The flavor is pure, sweet coconut, enhanced by a subtle vanilla undertone and a buttery richness that lingers on the palate. It’s a minimalist dessert with maximum impact, requiring no fancy techniques or hard-to-find ingredients. Best of all, it’s naturally gluten-free, making it a wonderful option for diverse gatherings. This cake is perfect for when you crave something sweet, intriguing, and wonderfully different from the usual baked goods.
**Perfect for:**
* Gluten-free gatherings and potlucks.
* A unique afternoon tea or coffee pairing.
* A simple, impressive dessert with minimal effort.
* Celebrating Lunar New Year or other Asian-inspired holidays.
* Satisfying a craving for something chewy and sweet.
### **Why You’ll Love This Easy Coconut Mochi Cake Recipe**
**Incredibly Simple Process:** This is a true one-bowl wonder. There’s no need for mixers, kneading, or complex steps. Simply whisk the wet ingredients, whisk in the dry, pour, and bake. The method is foolproof, making it accessible for bakers of every level.
**Magical, Addictive Texture:** The combination of glutinous rice flour creates that signature *mochi* chew—a delightful, bouncy, and slightly sticky texture that is both fun and satisfying to eat. It’s a sensory experience unlike any standard cake.
**Naturally Gluten-Free & Easily Customizable:** The recipe relies on glutinous rice flour (which contains no gluten), making it a safe and delicious choice for those with celiac disease or gluten sensitivity. It also serves as a fantastic canvas for your own flavor additions.
**Stays Wonderfully Fresh:** Thanks to its dense, moist structure, this cake retains its sublime texture for days at room temperature. It doesn’t dry out quickly, meaning you can enjoy it over several days (if it lasts that long).
### **Preparation and Cooking Time**
**Total Time:** 1 hour 10 minutes
**Preparation Time:** 10 minutes
**Cooking Time:** 60 minutes
**Servings:** 16 squares
**Calories per serving:** Approximately 210-230 calories
**Nutritional Information (Per Serving – Estimate):**
* **Calories:** 215 kcal
* **Protein:** 3g
* **Carbohydrates:** 27g
* **Fat:** 11g
* **Fiber:** 1g
* **Sugar:** 15g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
### **Ingredients**
* 1 (13.5 oz / 400ml) can full-fat coconut milk
* 1 ½ cups (300g) granulated sugar
* 3 large eggs, at room temperature
* ½ cup (113g) unsalted butter, melted and slightly cooled
* 1 teaspoon pure vanilla extract
* 1 teaspoon coconut extract (optional, for intense flavor)
* 2 cups (300g) glutinous rice flour (also labeled *mochiko* or sweet rice flour)
* 1 ½ teaspoons baking powder
* ½ teaspoon fine sea salt
* ¼ cup (20g) unsweetened shredded coconut, for topping
### **Step-by-Step Instructions**
**1. Prepare the Oven and Pan.**
Preheat your oven to 350°F (175°C). Generously grease an 8×8 inch square baking pan with butter or non-stick spray. For easiest removal, you can line the pan with parchment paper, leaving an overhang on two sides.
**2. Combine the Wet Ingredients.**
In a large mixing bowl, whisk the coconut milk and granulated sugar together until the sugar begins to dissolve. Add the eggs, one at a time, whisking well after each addition. Whisk in the melted butter, vanilla extract, and coconut extract (if using) until the mixture is smooth and homogeneous.
**3. Incorporate the Dry Ingredients.**
Sift the glutinous rice flour, baking powder, and salt directly into the wet ingredients. This prevents lumps. Whisk gently but thoroughly until you have a completely smooth, slightly thick batter. It will pour easily.
**4. Bake the Cake.**
Pour the batter into your prepared baking pan. Tap the pan gently on the counter to release any large air bubbles. Sprinkle the top evenly with the shredded coconut. Bake in the preheated oven for 55 to 65 minutes. The cake is done when the top is a deep, golden brown, the edges are pulling away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
**5. Cool Completely.**
This step is crucial for the perfect texture. Allow the cake to cool in the pan on a wire rack for at least 1 hour. It will deflate slightly and set firmly. For the cleanest cuts, run a knife around the edges and, using the parchment paper overhang, lift the entire cake onto a cutting board. Slice into 16 squares with a sharp knife wiped clean between cuts.
### **How to Serve Easy Coconut Mochi Cake**
* **As a Standalone Treat:** Enjoy a square with a cup of hot green tea, jasmine tea, or strong coffee. The bitterness of the drink beautifully offsets the cake’s sweetness.
* **With Fresh Fruit:** Serve alongside slices of ripe mango, juicy pineapple, or a handful of fresh berries for a refreshing contrast.
* **À la Mode:** For a decadent dessert, serve a slightly warm square with a scoop of vanilla bean ice cream or coconut ice cream.
* **For a Party Platter:** Cut into small diamonds or squares and arrange on a platter for a crowd-pleasing, easy-to-eat finger dessert.
### **Additional Tips for Easy Coconut Mochi Cake**
* **Flour is Key:** Ensure you use **glutinous rice flour** (*mochiko*). Do not substitute with regular rice flour, almond flour, or all-purpose flour, as the texture will not be correct.
* **Room Temperature Matters:** Using room-temperature eggs helps them incorporate smoothly into the batter, preventing the melted butter from solidifying.
* **Don’t Underbake:** The cake needs a full hour to set its signature chewy texture. The top should be a rich golden brown. If it browns too quickly, tent it loosely with foil for the last 15 minutes.
* **Patience is a Virtue:** Let the cake cool completely before cutting. Cutting it warm will result in a gummy, sticky mess.
### **Recipe Variations of Easy Coconut Mochi Cake**
**Matcha Coconut Mochi Cake:** Sift 2 tablespoons of high-quality culinary matcha powder in with the dry ingredients for a beautiful green hue and elegant, slightly bitter flavor.
**Pandan Coconut Mochi Cake:** Replace the vanilla and coconut extract with 1 teaspoon of pandan extract. Add a drop or two of green food coloring if desired for a vibrant green color and classic, nutty aroma.
**Chocolate Chip Mochi Cake:** Fold ¾ cup of semi-sweet chocolate chips into the batter before pouring. The pockets of melted chocolate pair wonderfully with the coconut flavor.
### **Freezing and Storage for Easy Coconut Mochi Cake**
**Storage:** Store the completely cooled cake squares in an airtight container at room temperature for up to 3 days. For longer storage, keep in the refrigerator for up to 5 days. The texture will firm up when chilled but will soften again at room temperature.
**Freezing:** This cake freezes exceptionally well. Wrap individual squares or the whole block tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
### **FAQ Section about Easy Coconut Mochi Cake**
**Q: Can I use light coconut milk?**
A: Full-fat coconut milk is highly recommended for the richest flavor, moisture, and texture. Light coconut milk will result in a less tender and less flavorful cake.
**Q: My cake is very sticky when I cut it. What did I do wrong?**
A: This is likely because it wasn’t cooled completely. The cake needs time to set its structure. Also, ensure you are using a very sharp knife and cleaning it between cuts.
**Q: Is glutinous rice flour the same as regular rice flour?**
A: No, they are different. Glutinous rice flour (made from sticky/sweet rice) is starchy and creates the chewy texture. Regular rice flour (made from long or short-grain rice) will not yield the same result. Look for bags labeled “Mochiko” or “Sweet Rice Flour.”
**Q: Why did my cake crack on top?**
A: Some cracking is normal and even desirable for this type of dense cake—it indicates a good, chewy texture. Deep cracks can mean the oven was too hot; try reducing the temperature by 25°F next time.
### **Conclusion of Easy Coconut Mochi Cake Recipe**
This Easy Coconut Mochi Cake is a testament to the joy of simple ingredients combined with brilliant results. It bridges cultures and dietary needs, delivering a universally pleasing dessert that sparks conversation and delight. The process could not be more straightforward, yet the outcome—a beautifully golden, chewy, and fragrant cake—feels like a culinary triumph. Whether you’re seeking a gluten-free staple, a new potluck favorite, or simply an escape into a wonderfully textured sweet, this recipe is one to cherish, share, and make again and again.