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. Classically known as Butter Mochi, it’s made with glutinous rice flour which makes it gluten free and also bouncy, stretchy, soft, squishy. More chewy than regular cake, the texture is quite addictive!
All the wonderful stretchy, gooey texture of mochi With just enough ooze to keep it decadently luscious. YUM!
How do I store Mochi Cake? How long does it last?
Store Mochi Cake at room temperature, loosely covered.
If the cake becomes too hard, reheat in a toaster oven or Air Fryer. The top will crisp up and the interior will be soft and squishy once again!
Store in the refrigerator, tightly sealed, for up to 5 days. Otherwise, it can last at room temperature for 2-3 days.
- Glutinous Rice Flour. Glutinous Rice Flour gives mochi cake its characteristically chewy and stretchy texture. It’s a key ingredient in Coconut Mochi Cake. Note: regular rice flour is NOT the same!
- Coconut Milk. Full-fat, canned coconut milk is a pantry staple in my kitchen. It’s ok if the coconut milk separates or solidifies. Dump into the bowl — as is — and whisk to combine.
- Coconut Extract. Although the coconut extract is optional, it’s highly recommended. The fragrance really shines through with this simple addition.
- Sweetened Coconut Flakes. The flakes melt to create a crackly, coconut-y crust. So good!
More Gluten Free Dessert Inspiration:
- Chocolate Almond Cake with Cinnamon Whipped Cream
- Coconut Sago with Mango
- Matcha Coconut Pudding
- Chinese New Year Cake [Mrs. Leong’s Nian Gao]
- Mochi Donuts with Condensed Milk Glaze
- Black Sesame Mochi Donuts
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.)