After seeing countless recipes for mochi cakes lately on the interwebs, and given my pretty well known obsession with mochi… I couldn’t resist trying to make one of my own versions of a mochi cake. I also recently ran across an Indonesian cake that had shredded coconut and sweet white rice flour as the base- so I thought I’d try and combine the two.
If you have an aversion to coconut and/or mochi, you probably won’t like this cake too terribly much. But if you are like me, and thoughts of chewy, delicious mochi dance through your head on a regular basis… give this recipe a whirl. I liked it a LOT, but I could only eat half of what’s pictured -it is very filling! My one and a half year old, on the other hand, ate about three times that. And my son is actually asking for more as I type this. I’m thinking my husband will probably hate it.
This dessert is definitely different than most cakes I am used to making. It has a chewy chewy chewy inside, and a soft cake-like outside. And, it’s only about an inch tall. Maybe this dessert has a more authentic name? I’d like to think I kinda-sorta made it up… but somehow, I doubt that.
If you happen to enjoy Daifuku… I think you will find this dessert mochi-licious.
Coconut Mochi Cake
Preheat oven to 350 °F. Use coconut oil, or other oil, to grease a 9″ x 13″ glass baking dish.
In large mixing bowl, combine milks and sugar. Stir in baking powder, shredded coconut, salt, vanilla extract and sweet white rice flour. Once everything is combined into a batter, add vinegar. Lastly, stir in cinnamon.
Spread batter evenly into the prepared baking pan. Bake 35-40 minutes, or until top is slightly cracked. The middle will be gooey- ’cause that’s just how this cake rolls.
Let cool, cut in half, and cover the top of one cake with your favorite jam. Top with second cake and sprinkle with powdered sugar. The cake is still warm from the oven in the above photograph… it will get a tad less gooey after cooling.
It is also great just eaten plain… no fixins needed! :)