This mochiko cake is amazing! It has the perfect sweetness level and a nice buttery coconut flavor that just hits the spot. And the best part? It’s pretty easy to make. The trickiest part is toasting the coconut, but honestly, just keep an eye on it, and you’re golden (hopefully just like the coconut).
Picture this: you take a bite, and it’s this chewy, slightly gooey goodness that’s kinda like mochi but lighter because of the leavening. The sweet rice flour gives it that unique texture. Now, imagine treating yourself to a slice with a generous dollop of whipped coconut cream. Dessert heaven, right? Or, kick off your day by pairing it with your morning coffee or tea for an epic breakfast.
An interesting trick in the recipe is to throw some foil over the baking dish. It’s a clever move to save your mochiko cake from turning into a burnt mess. Wondering why? Well, it’s because of allulose, the sugar alternative in this recipe. It’s got a need for speed when it comes to browning; it does it way faster than regular sugar.
So, as you dive into making this awesomeness, just enjoy the simple steps like you’re grooving to your favorite playlist (maybe while grooving to your favorite playlist?). From toasting coconut to whisking up the crazy amount of eggs in this recipe, it’s all part of the delicious symphony that makes this mochiko cake a total rockstar.
Ingredients
Instructions
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Preheat your oven to 350°F. Measure out 1 cup of shredded coconut and spread in a thin, even layer on a baking pan.
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Place the coconut in the oven and start checking it after 3 minutes, then check every minute until lightly toasted. When its done it should have some golden brown color, similar to the picture. Se aside and let cool. Turn the oven down to 325°F.
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Into a large mixing bowl, crack your eggs and whisk them until they're no longer streaky. Then add the allulose and whisk to combine.
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Add the soy milk and whisk until combined.
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Gently melt together the vegan butter with the oil (I used the microwave but this can also be done on the stovetop). You don't want it too hot or it might curdle the egg. Drizzle the vegan butter mixture into the egg mixture while whisking.
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Add the sweet rice flour one cup at a time, also whisking in the baking powder one of these times, and whisk until fully combined. Add the coconut flakes and whisk until fully combined again. You can't really over mix this, since it is gluten-free, so don't worry about that!
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Grease a 9 x 13 inch glass baking dish and pour the batter in the pan.
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Cover the dish with aluminum foil and place in the oven. Bake for 55 minutes at 325°F.
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Remove from the oven, remove the foil, and let cool. Cut into 16 pieces (or however many you want, really).
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Enjoy! Best served lightly warmed or room temperature.
