Soft, squishy mochi. Fragrant coconut. The simple snack cake you’ll be making again and again!
Spring is here and I can’t help but feel giddy with anticipation.
To celebrate, a simple, one bowl snack cake: Coconut Mochi Cake! All the fragrant lightness of coconut. Plus, the soft squishiness of mochi! And that crackly, sugary, coconut-y crust on top!
Similar to Black Sesame Mochi Cake, this recipe is whisked in one bowl. But it’s a more petite portion; the batter makes a 8×8 square instead of a party-ready 9×13 pan.
What is mochi cake?
Mochi cake is an Asian-inspired dessert with Hawaiian roots. Made with glutinous rice flour (also called sweet rice flour), it’s naturally gluten-free.
Mochi cake shares a similar texture to mochi — bouncy, stretchy, soft, squishy. More densely compacted and chewy than regular cake, the texture is quite addictive!
I’ve made this mochi cake more stretchy and gooey than usual. There’s just enough ooze to keep it decadently luscious. But with that chewy, stretchy bounce of mochi!
How long does mochi cake last?
The main problem with mochi cake storage is the texture. Once mochi cools, it starts to harden. There’s nothing as good as freshly made mochi — warm, soft, stretchy. But that irresistible texture doesn’t last long!
After the first day, store Coconut Mochi Cake in an air-tight container. Mochi cake keeps at room temperature for 2-3 days, in the fridge for up to a week, and in the freezer for a month. But the texture will be very, very different.
To keep that soft, squishy texture, a common practice in Asian cooking is to pan fry hardened mochi before eating. If your mochi cake has hardened too much, reheat by pan frying or placing in the microwave, toaster oven, or Air Fryer.
Glutinous Rice Flour. Glutinous Rice Flour gives mochi cake its characteristically chewy and stretchy texture. It’s a key ingredient in Coconut Mochi Cake.
Glutinous Rice Flour (also called sweet rice flour) is NOT the same as regular rice flour. There is a big difference! Made from short grain sweet rice, Glutinous Rice Flour is very sticky when cooked.
At non-Asian grocery stores, the most commonly available brand is Mochiko by Koda Farms. A Japanese American brand, Mochiko comes in 1lb/454g boxes (about 3 cups of flour). FYI, Bob’s Red Mill also makes glutinous rice flour.
At Asian grocery stores, Erawan is the most commonly available brand. A Thai brand, Erawan comes in 1lb/454g bags (about 3 cups of flour). FYI, Korean stores also sell Sweet Rice Flour, sometimes labeled Chapssal-garu.
Looking for more Glutinous Rice Flour inspiration?
- Black Sesame Mochi Cake
- Chinese New Year Cake [Mrs. Leong’s Nian Gao]
- Mochi Donuts with Condensed Milk Glaze
- Black Sesame Mochi Donuts
Coconut Milk + Coconut Extract + Sweetened Coconut Flakes. Full-fat, canned coconut milk is a pantry staple in my kitchen. I stock up whenever it goes on sale. It’s ok if the coconut milk separates or solidifies. Dump into the bowl — as is — and whisk to combine.
Although the coconut extract is optional, it’s highly recommended. The fragrance really shines through with this simple addition.
But you MUST add the sweetened coconut flakes on top! The flakes melt to create a crackly, coconutty crust. So good!
How to make Coconut Mochi Cake:
Add dry + wet ingredients in a large bowl. Whisk well, making sure there are no lumps.
Pour into greased, parchment-lined, 8×8 pan. Evenly sprinkle coconut flakes on top.
Bake until cake is golden and puffed with firm edges. As it cools, the cake will deflate. Cut into squares. Enjoy warm or at room temperature!
Coconut Mochi Cake
- 8×8" square baking pan
- 1 1/2 cup/300g glutinous rice flour (also called sweet rice flour)
- 3/4 cup/150g sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs (large)
- 1 400ml/13.5oz can coconut milk (full fat, not the boxed kind)
- 1/4 cup/75ml oil (any neutral cooking oil)
- 1 tsp coconut extract (optional but highly recommended)
- 1/2 cup sweetened coconut flakes
- Preheat oven to 350F/175C. Brush oil (any neutral kind works) onto the bottom and sides of a 8×8" square pan. Line with parchment paper, for easy removal, if desired. (The parchment paper is not necessary but makes lifting out of the pan easier.)
- In a large bowl, add dry ingredients: glutinous rice flour, sugar, baking powder, salt. Whisk to combine. Add wet ingredients directly on top: eggs, coconut milk, oil, coconut extract. Whisk well, making sure there are no lumps.
- Pour into greased, parchment-lined 8×8 pan. Evenly sprinkle coconut flakes on top.
- Slide carefully in oven and bake until cake is golden and puffed with firm edges, about 45 minutes. The coconut flakes will form a crackly, golden-brown crust on top. Cool at room temperature, in pan, for 10 minutes. The cake will deflate slightly as it cools.
- Carefully loosen the edges with a butter knife. Then lift the parchment paper sling and transfer cake to a cutting board. Cut into squares with a serrated knife. Enjoy warm or at room temperature. (The cake is easier to cut when cool.)