Mango Coconut Sticky Rice Cake

This mango coconut sticky rice cake is one of those desserts that disappears fast. It’s chewy, sweet, and tropical – everything you want in a simple bake.

If you’ve ever had mochi or sticky rice desserts, you’ll love this. It has that same satisfying, dense and chewy texture but in cake form, which makes it super easy to make at home.

The combination of coconut and fresh mango is hard to beat. Every bite has that creamy coconut flavor with little bursts of sweet mango running through it.

You don’t need any fancy equipment or hard-to-find ingredients for this one. Just mix, pour, bake, and let it cool. The cooling part is important because that’s when the texture really comes together.

It’s also naturally gluten-free since it uses sweet rice flour instead of regular flour. So if you’re avoiding gluten, this is a great dessert to have in your rotation.

Why You’ll Love It

That Chewy Mochi Texture – Sweet rice flour gives this cake a soft and chewy bite you will never get from regular cake.

Fresh Mango in Every Slice – Real diced mango baked right into the batter brings bright tropical flavor to each piece.

Naturally Gluten Free – Mochiko sweet rice flour contains no gluten so everyone at the table can enjoy a slice.

Recipe Ingredients

• 1 1/2 cups Sweet Rice Flour (Mochiko)
• 1 cup Granulated Sugar
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 (13.5 oz) can Full-Fat Coconut Milk
• 2 Large Eggs
• 1/4 cup Unsalted Butter, melted
• 1 tsp Vanilla Extract
• 1 cup Fresh Mango, diced small
• 1/4 cup Sweetened Toasted Coconut Flakes for topping

Directions

Step 1

Preheat your oven to 350F. Grease a 9×9 inch baking pan and line the bottom with parchment paper.

Step 2

In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until well combined.

Step 3

In a separate bowl, whisk together the coconut milk, eggs, melted butter, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until you have a smooth, slightly thick batter with no lumps.

Step 4

Gently fold in the diced fresh mango. Pour the batter into the prepared pan and spread it evenly.

Step 5

Bake for 40 to 45 minutes, until the top is set and lightly golden. A toothpick inserted in the center should come out clean.

Step 6

Let the cake cool completely in the pan. The texture transforms as it cools, becoming wonderfully chewy and dense. Once cooled, scatter the toasted coconut flakes over the top, slice, and serve.

My Tips

Use Mochiko, Not Regular Rice Flour

Sweet rice flour (Mochiko) and regular rice flour are not the same thing. Regular rice flour will give you a dry, crumbly cake instead of the chewy, dense texture this recipe is supposed to have.

The brand Mochiko comes in a small white box and you can find it in the Asian aisle of most grocery stores. If you grab a bag that just says “rice flour” without the word “sweet” or “glutinous,” it won’t work for this recipe.

Shake the Coconut Milk Before Opening

Full-fat coconut milk separates in the can. The thick cream rises to the top and the watery liquid sinks to the bottom. If you just scoop from the top, your batter will be too rich and heavy in some spots and too thin in others.

Give the can a really good shake before you open it. If it’s still separated when you open the lid, dump the whole can into a bowl and whisk it together until it’s smooth before measuring.

Pat the Mango Dry Before Adding It

Fresh mango holds a lot of juice. If you fold it straight into the batter without drying it off, that extra moisture can create soggy pockets in the cake and mess with the bake time.

After you dice the mango, lay the pieces on a paper towel and gently pat them dry. This only takes a minute and it makes a big difference in how the cake sets up around the fruit.

More Recipes

• Matcha White Chocolate Cookies
• Salted Honey Butter Cake
• Tres Leches Cake
• Ube Crinkle Cookies

Frequently Asked Questions

Can I use frozen mango instead of fresh?

Yes, frozen mango works just fine here. Just make sure you thaw it completely first and pat the pieces dry with a paper towel before folding them into the batter.

Excess moisture from frozen mango can make the center of the cake soggy or cause it to take longer to bake through, so drying the pieces off is an important step you don’t want to skip.