Sunday, July 24, 2016

Coconut Mochi Cake

I have some sweeten coconut flakes in the refrigerator and making a coconut mochi cake just strike me as an excellent idea.  It couldn't be yummier and the crust was crispy in the day it was baked and turned soft the next day.  Nevertheless it was still delicious!  If you like all things coconut, you might want to give this recipe a try!  Least to say it was super duper easy to make as well.  Enjoy!


2 cups glutinous rice flour
1 cup cane sugar
1 tsp. baking powder
1 1/2 cups coconut milk
1/2 cup + 1/4 cup sweeten coconut flakes (separate)


1.  In a big bowl, add in flour, sugar, baking powder, coconut milk and 1/2 cup of sweeten coconut flakes.  Stir to blend well with a whisk.  Preheat the oven to 350'F.

2.  Grease the 8x8 inch baking pan.  You can line the bottom with parchment paper for easier removal as well.  Then, pour the mixture in and sprinkle the top with 1/4 cup sweeten coconut flakes.

3.  Bake for 45 minutes or until the top brown.  Let cool and cut into pieces to serve!


A Baker's Endeavours said...

Hi Ching. I happened to have all the ingredients at home, baked this mochi cake last night and had some for dessert. It was delicious and I really appreciate the fact that it is vegan. Having turned plant-based recently, this recipe is perfect. Thanks for sharing.

Little Corner of Mine said...

You are so welcome. Thank you for taking the time to feedback to me and I am so glad to read that you liked the recipe. :)

Anonymous said...

Hi Ching,

Is the sweeten coconut flakes same as grated coconut?

Is the texture of the cake harden the next day?

Pls adv


Little Corner of Mine said...

Hi Kai!
Well, you can substitute it with grated coconut flakes. And no it won't harden the next day, but best consume within 2 to 3 days for best result. ;-)

Anonymous said...

Hi Ching

Thanks for the prompt reply. Happy New Year!