Coconut Mochi cake
I’ve been wanting to use my new Nordic Ware Chrysanthemum Bundt Pan* for a while now. I was trying to find the perfect cake to make it with. Then I came across this coconut mochi cake recipe by Une-Deux Senses, that I actually found a while back, and forgot about. I’ve never made a mochi bundt cake before, but I wanted to try it out.
At first, I was a bit worried about the recipe I saw. It was very similar to the base recipe I have used to create my mochi cakes, but it also added an additional can of coconut milk and some water, without removing the evaporated milk that is usually in the base. It seemed like too many liquids!
I followed the recipe as is, and it was very, very liquidy. But I hoped for the best, and an hour later, my cake came out. I love my nordic ware bundt. I remember the old days, when it would take me forever to get a cake out of a bundt. A lot of banging, coaxing, knifing around the edges. But since discovering Nordic Ware, baking bundts has become so much easier. My cake slid right out like water. And all the beautiful little petal designs came out perfectly.
I think the cake didn’t have much of a coconut taste. It was super chewy. It was definitely more mochi than cake, whereas the past ones I’ve baked are more of a mix of a cake and mochi. I liked it, but thought it was a bit weird to be eating the mochi like a slice of cake, and it took a while to chew and finish. My favorite part was the top layer that got brown from the pan. It was harder and chewier, kind like the edge of brownies. Boyfriend liked that part the best too.
I know that you don’t usually see powdered sugar on mochi, but the cake was begging for a dusting of powdered sugar, so I put it on anyway.
- 1 stick butter melted
- 2 tsp vanilla
- 2 cups sugar
- 4 eggs beaten
- 2 tsp baking powder
- 1 (16-oz) box box Mochiko flour
- 1 (12-oz) can evaporated milk
- 1/2 cup water
- 1 (13.5-oz) can can coconut milk
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F.
Beat eggs and sugar together. Add vanilla, butter, evaporated milk, coconut milk and water. Add in mochiko flour and baking powder. Pour mixture into bundt pan
Bake the cake for an hour, until an inserted toothpick comes out clean. Cool completely before serving.