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stacked pieces of coconut mochi cake
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5 from 1 vote

Coconut Mochi Cake

Soft, squishy mochi. Fragrant coconut. Coconut Mochi Cake is the simple snack cake you'll be making again and again!
Prep Time5 mins
Cook Time45 mins
Course: Dessert, Snack
Cuisine: Asian, Fusion Food
Keyword: Cake, Coconut, Mochi
Servings: 16 square pieces
Author: The Subversive Table | Lis Lam


  • 8x8" 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 8x8" 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 8x8 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 9x13" 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.