Sweet Rice-Flour and Coconut Cake

Name: Sweet Rice-Flour and Coconut Cake
Total time: 3 h 50 min
Yield: 24 servings
Ingredients: 3 cups mochiko* (sweet rice flour; 1 lb); 2½ cups sugar; 2 teaspoons baking powder; ¼ teaspoon salt; 2 cans unsweetened coconut milk; 5 large eggs; ¼ cup unsalted butter; 1 teaspoon vanilla

A delightful Asian-inspired dessert made with sweet rice flour (mochiko) and coconut milk, resulting in a chewy, tender cake with a golden top. This mochi-style cake combines the subtle sweetness of coconut with a unique texture that's both satisfying and indulgent.

24 servings

3 hr 50 min

Published October 4, 2025

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Ingredients

•3 cups mochiko* (sweet rice flour; 1 lb)
•2½ cups sugar
•2 teaspoons baking powder
•¼ teaspoon salt
•2 cans unsweetened coconut milk
•5 large eggs
•¼ cup unsalted butter
•1 teaspoon vanilla

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
2.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
10 min
3.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.
210 min