Coconut-Butter Mochi Cake with Lime Curd

Mochi (made from glutinous sweet rice flour) is a pillow-like dough that the Japanese fashion into all kinds of confections. In Hawaii it's made into this simple, rich cake with the addition of eggs. We love it with this zesty lime curd topping for an extra-special dessert. Recipe adapted from Chef Greg Harrison, Pacific'O Restaurant.

Prep Time:
45 mins
Additional Time:
1 hr 40 mins
Total Time:
2 hrs 25 mins
24 squares



  • 3 large eggs

  • 1 (15 ounce) can coconut milk

  • ¾ cup reduced-fat milk

  • 3 cups sweet rice flour (mochiko)

  • 1 ½ cups light brown sugar

  • 1 cup granulated sugar

  • ¼ teaspoon salt

  • 4 tablespoons (1/2 stick) unsalted butter, melted

  • ¼ cup avocado oil


  • 2 large eggs

  • cup granulated sugar

  • 2 teaspoons grated lime zest, plus more for garnish

  • ¼ cup lime juice

  • 5 tablespoons unsalted butter, diced

  • Pinch of salt

  • 6 thin slices pineapple (about 8 ounces), brûléed if desired


  1. Preheat oven to 350 degrees F. Coat a 9-by-13-inch metal baking pan with cooking spray. Line with parchment paper and coat the paper with cooking spray.

  2. To prepare cake: Combine eggs, coconut milk and milk in a blender. Puree until smooth. Transfer to a large bowl. Whisk rice flour, brown sugar, 1 cup granulated sugar and 1/4 teaspoon salt in another large bowl. Sift the flour mixture over the egg mixture and whisk gently until smooth. Whisk in melted butter and oil. Transfer to the prepared pan.

  3. Bake the cake until set and browning on the edges, about 45 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 1 hour.

  4. To prepare curd: Bring 1 inch of water to a bare simmer in a medium saucepan. Combine eggs, sugar, lime zest and lime juice in a metal bowl large enough to rest in the pan without touching the water. Set the bowl over the water and whisk constantly until the mixture is very thick, 3 to 5 minutes. Remove from heat; whisk in butter and salt until smooth.

  5. Place a fine-mesh sieve over a medium bowl and strain the curd into the bowl. Place a piece of plastic wrap directly on the surface of the curd and refrigerate until cold, about 1 1/2 hours.

  6. Spread the curd over the cake and top with pineapple slices. Garnish with more lime zest, if desired. Cut the cake into 24 squares.


Equipment: Parchment paper

Nutrition Facts (per serving)

280 Calories
12g Fat
42g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Serving Size 1 square
Calories 280
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 1g 3%
Total Sugars 26g
Added Sugars 25g 50%
Protein 3g 6%
Total Fat 12g 15%
Saturated Fat 7g 34%
Cholesterol 51mg 17%
Vitamin A 211IU 4%
Vitamin C 6mg 6%
Folate 10mcg 3%
Sodium 56mg 2%
Calcium 33mg 3%
Iron 1mg 5%
Magnesium 13mg 3%
Potassium 97mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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