Introduction
If you’ve never tried Coconut Mochi Cake, get ready for a texture dream — chewy like mochi, rich like butter cake, and bursting with tropical coconut flavor. 🌴✨
This Hawaiian-inspired dessert is made with glutinous rice flour (mochiko), giving it that signature soft and stretchy bite that melts in your mouth.
It’s naturally gluten-free, easy to make in one bowl, and perfect for parties, potlucks, or afternoon tea. According to dessert trends, mochi-based cakes have skyrocketed in popularity worldwide — thanks to their unique chewy texture and creamy sweetness.
Ingredients List
For 12 Servings
- 1 (16 oz / 450 g) box mochiko (sweet rice flour)
- 1 ½ cups (300 g) granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 (13.5 oz / 400 ml) can coconut milk
- 1 cup (240 ml) whole milk (or evaporated milk for richness)
- ½ cup (115 g) unsalted butter, melted
- 3 large eggs
- 2 tsp pure vanilla extract
- Optional: ½ cup shredded coconut for texture
Tip: Use sweet rice flour (mochiko) — not regular rice flour — to achieve the perfect chewy consistency.
Timing ⏰
- Prep Time: 10 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 10 minutes
➡️ Easy, no-fuss recipe that rewards you with golden edges and a bouncy, coconutty center.
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together coconut milk, milk, melted butter, eggs, and vanilla extract until smooth and well combined.
Step 3: Add Dry Ingredients
Add mochiko, sugar, baking powder, and salt. Whisk until the batter is smooth and free of lumps.
If using shredded coconut, fold it in now for extra texture.
Texture Tip: The batter will be slightly thinner than traditional cake batter — that’s exactly what gives mochi its soft, chewy bite!
Step 4: Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 55–65 minutes, until golden brown and the edges are slightly crisp.
A toothpick inserted in the center should come out clean (some stickiness is normal due to the mochi texture).
Step 5: Cool & Slice
Allow the cake to cool completely before slicing — this helps it set properly.
Cut into small squares or rectangles and serve at room temperature.
Serving Tip: For a bakery-style finish, dust with powdered sugar or toasted coconut flakes.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 36 g |
| Sugar | 20 g |
| Sodium | 160 mg |
Nutrition Insight: Naturally gluten-free and lower in refined fat than traditional cakes, this dessert is light yet indulgent.
Healthier & Flavor Variations 🥗
- Dairy-Free: Use coconut oil and almond milk instead of butter and milk.
- Less Sugar: Reduce sugar to 1¼ cups — it stays perfectly sweet.
- Flavor Twist: Add matcha powder, mango purée, or ube extract for color and variety.
- Crunchy Topping: Sprinkle sesame seeds or shredded coconut before baking.
Serving Suggestions 🍽️
- Serve with fresh fruit or vanilla ice cream for contrast.
- Pair with green tea, coffee, or Thai iced tea.
- Slice into bite-sized squares for party platters or gift boxes.
Make-Ahead Tip: Mochi cake stays soft for up to 3 days — perfect for meal prep or gifting!
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