Cake

Coconut Mochi Cake with Passionfruit Orange Curd and Toasted Coconut

Maya Erickson
TOTAL TIME 6 Hours
YIELD 1 Cake

Coconut Mochi Cake Ingredients

8 Total
  • 3 (150g) Eggs
  • 1 Cup (200g) Sugar
  • 1/3 Cup (85g) Coconut Oil
  • 1 1/4 Cups (270g) Coconut Milk
  • 2 2/3 Cups (328g) Mochiko Rice Flour
  • 1 tsp (5g) Baking Powder
  • Pinch of Salt
  • 1 tsp (4g) vnlla Pure Vanilla Extract

Passionfruit Curd Ingredients

6 Total
  • 3/4 Cup (190g) Passionfruit or Citrus Juice
  • 3 (150g) Eggs
  • 1 Yolk
  • 1/2 Cup (100g) Sugar
  • 1 Cup (225g) Coconut Oil
  • 1 tbsp (12g) vnlla Vanilla Extract + Orange

Toppings Ingredients

2 Total
  • Toasted Coconut
  • Mint

Coconut Mochi Cake

  1. Combine all your wet ingredients and whisk well.
  2. Add in all your dried ingredients and stir until just combined. You may need to add a splash more milk if it’s too thick and dense.
  3. Bake at 350 for 15-20 minutes, or until your finger springs back from the top.

Passionfruit Curd

  1. Combine the juice, eggs and sugar in a saucepan.
  2. Cook on low, whisking constantly until the mixture thickens and starts to bubble. If you’re nervous about scorching it you can do this process over a double boiler.
  3. Blend in your coconut and let chill.

Cake Assembly

  1. To plate the dish, cut your cake in to desired shape, top with passionfruit curd and garnish with toasted coconut flakes and mint.

VNLLA IN THIS RECIPE
Three vanilla extract bottles with lemon, orange, and spice flavors
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