Easy Coconut Mochi Cake

Difficulty Easy

Soft, squishy mochi. Fragrant coconut. Coconut Mochi Cake is simple, gluten-free snack cake you’ll be making again and again!

A simple, one-bowl, Asian-inspired 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 Coconut Mochi Cake?

Coconut Mochi Cake is an Asian-inspired dessert with Hawaiian roots. Different from North American cakes that are light and fluffy and made with wheat flour — Mochi Cake is dense, chewy, and made from glutinous rice flour.

The texture of Mochi Cake is chewy, stretchy, bouncy, and gloriously squishy — similar to Japanese mochi.

An easy, one-bowl recipe — the addition of fragrant coconut milk and a generous sprinkling of coconut flakes make for a crackly top and wonderfully stretchy and soft mochi-like texture on the inside. So gooey and decadently lush! YUM!


  • Glutinous Rice Flour. Glutinous Rice Flour comes from glutinous (sticky/sweet) rice. It gives mochi cake its characteristically chewy and stretchy texture. 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!
  • Sugar. Adds sweetness.
  • Eggs. It’s a cake after all!
  • Baking Powder. Just enough to give the cake some rise.
bag of glutinous rice flour
Erawan Glutinous Rice Flour


  1. Whisk ingredients (except coconut flakes) in a large bowl.
  2. Pour into greased, parchment-lined, 8×8 pan.
  3. Evenly sprinkle coconut flakes on top.
  4. Bake until cake is golden and puffed with firm edges. As it cools, the cake will deflate.
  5. Cut into squares. Enjoy warm or at room temperature!


How do I store Mochi Cake?

Store Mochi Cake at room temperature, loosely covered for 1-2 days. Or, store in the fridge (tightly sealed) for up to 5 days.

If the cake becomes too hard, reheat in a toaster oven or Air Fryer at 400F for 5 minutes. The top will crisp up and the interior will be soft and squishy once again!

Can I double the recipe?

Yes, this recipe doubles well. Use a 9×13″ pan and double all the ingredients. When the edges are firm and pull away from the pan and the top is golden brown, the cake is done. The cook time will be 50-60 minutes.

Can I freeze this cake?

Yes, mochi cake freezes well. Cut into individual squares and cool completely before freezing. Store in a ziploc bag in the freezer for up to 6 months. To reheat, use a toaster oven or Air Fryer at 400F for 5 in.

More Gluten-Free Dessert Inspiration:

stacked pieces of coconut mochi cake

Coconut Mochi Cake

The Subversive Table | Lis Lam
Soft, squishy mochi. Fragrant coconut. Coconut Mochi Cake is the simple snack cake you'll be making again and again!
5 from 2 votes
Prep Time 5 mins
Cook Time 45 mins
Course Dessert, Snack
Cuisine Asian, Fusion Food
Servings 16 square pieces


  • 8×8" square baking pan


Dry Ingredients:

  • 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

Wet ingredients:

  • 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.
    coconut mochi cake batter in bowl with whisk
  • Pour into greased, parchment-lined 8×8 pan. Evenly sprinkle coconut flakes on top.
    raw batter for coconut mochi cake in square pan
  • 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.)
    coconut mochi cake on parchment paper


*Coconut Mochi Cake can be easily doubled and baked in a 9×13″ pan.  The cook time will be 60 minutes.  
**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.
Keyword Cake, Coconut, Mochi
All Recipes, Asian, Dessert, Dinner with Friends, Game Day Food, Potluck, Snacks


  1. 5 stars
    This is a great recipe. I love that it makes an 8×8 pan, and only needs coconut milk unlike so many other mochi recipes. In the summer I make this, cut it into squares, and put it in the freezer. Then I just pull one out and let it warm up for a few minutes to enjoy and cold, squishy, sweet treat. Thank you for sharing this!

  2. 5 stars
    Thank you for this recipe, it was perfect! Coconut-crunchy outside and chewy-gooey inside. I didn’t have coconut extract so I used a splash of vanilla extract instead and it worked great. I’m currently trying to stop myself from devouring the whole cake in one go…

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