So, Matcha Mochi Cake with Pineapple Swirl. Ever tried tackling a dessert craving with, like, half your pantry empty and a brain that just wants “something chewy… and maybe tropical… but not too sweet?” Because, yeah, same here.

Not to sound dramatic, but finding a recipe that ticked all those boxes, didn’t take a culinary degree, and actually turned out good—felt like searching for a unicorn. Enter this cake: light, chewy, a bit grassy from the matcha, then boom, juicy hit of pineapple.

Why Matcha Mochi Cake with Pineapple Swirl Works

Ok, so here’s the story. Mochi cakes practically have superpowers—super chewy, keep well for days, and you don’t need any fancy mixer. Add matcha to the mix, and you get this cool green color and a not-too-sweet earthy flavor (not just for lattes, trust me). The pineapple swirl? I swear, that simple canned stuff or fresh if you’re feeling wild, just pops against the matcha. This combo isn’t traditional, but weirdly, it works. The cake is soft in the middle, with crispy edges if you’re lucky. Seriously, it vanishes at every potluck I drag it to.

I’ve made this Matcha Mochi Cake with Pineapple Swirl three times in one month and it never fails to make my friends obsess over chewy desserts! The pineapple makes it unexpectedly fresh, too. – Mia R.

What You’ll Need for Matcha Mochi Cake with Pineapple Swirl

Gather up your bits and bobs. You might already have most of these. Here’s the short shopping list:

2 cups sweet rice flour (the one that says “mochi” or “glutinous”)
1 cup sugar (or a little less if you’re anti-sweet)
1 tablespoon matcha powder (get the real stuff, not latte mix)
2 teaspoons baking powder
Pinch of salt
1 cup coconut milk (or regular milk, but coconut is better)
2 eggs (no need to stress if they aren’t jumbo)
1/2 cup melted butter (or oil, ok, in a pinch)
1 teaspoon vanilla extract
1 cup pineapple chunks, drained (fresh or canned, just don’t drown the cake)

How To Make Matcha Mochi Cake with Pineapple Swirl

Directions? The chillest ever:

First, crank the oven to 350°F. Grease an 8×8 inch pan real good.
In one bowl, whisk sweet rice flour, sugar, matcha, baking powder, and salt. Don’t be fussy—just mix so it’s green and powdery.
In another bowl, mash together the wet stuff: eggs, coconut milk, melted butter, and vanilla. Stir till smooth-ish.
Swish the wet stuff into dry stuff. Mix till it’s a bright green batter.
Pour the batter into the pan, then spoon pineapple bits and swirl them around with a knife. Go wild, make art.
Bake for 40–50 minutes (if the center wiggles, let it go a bit longer). Tops should be golden and maybe a little sticky—totally fine.
Let it cool before you attack. Seriously, hot mochi burns like lava.

Serving Suggestions for Matcha Mochi Cake with Pineapple Swirl

Serve squares at room temp with tea or coffee (it’s breakfast and dessert, no joke).
Try ice cream on the side—basic vanilla or coconut works wonders.
Sprinkle with a little powdered sugar for a “fancy” vibe (Hollywood-level upgrade, trust).
Honestly, grab straight from the pan if it’s just you. No judgment.

Tips, Hacks, and Stuff I Learned The Hard Way

The matcha mochi cake with pineapple swirl loves to stick to the pan, so do not skip the greasing step. If you go for fresh pineapple, try to pat it kinda dry first. Too much juice and you’ll get soggy middle—gross. Store leftovers in a sealed tub. It’ll get a bit firmer on day two, which some folks actually like. Oh, and don’t overmix unless you want dense rubber. Unless… you’re into that? Not me.