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Coconut Mochi Cake

This cake gets its chewy texture from Mochiko flour and it’s lightly flavored with coconut.
Servings: 1 bundt cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Ingredients

  • 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

Instructions
 

  • 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.

Notes

Recipe source: Une-Deux Senses
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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