Coconut Mochi Cake (Print)

A chewy, lightly sweet treat with rich coconut flavor. Gluten-free and easy to make.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups sweet rice flour (mochiko)
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon fine salt

→ Wet Ingredients

05 - 1 can (13.5 oz) coconut milk, full-fat, well-stirred
06 - 1/2 cup whole milk or non-dairy alternative
07 - 3 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 teaspoons pure vanilla extract

→ Topping

10 - 1/2 cup unsweetened shredded coconut

# How To Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan lightly and line with parchment paper for easy removal.
02 - Whisk sweet rice flour, sugar, baking powder, and salt in a large mixing bowl until evenly blended.
03 - In a separate bowl, whisk coconut milk, whole milk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet mixture into dry ingredients. Stir with spatula or whisk until just combined and smooth—avoid overmixing.
05 - Transfer batter to prepared pan. Gently tap pan on counter to release trapped air bubbles.
06 - Sprinkle shredded coconut evenly over surface of batter.
07 - Bake for 55-60 minutes until edges are golden brown and toothpick inserted in center comes out mostly clean.
08 - Cool completely in pan on wire rack before slicing into squares or bars.

# Expert Tips:

01 -
  • The texture is absolutely unlike anything else, bouncing gently between cake and candy with every bite
  • Its naturally gluten free but nobody will ever guess or care because the flavor is so compelling
  • The recipe is surprisingly forgiving, making it perfect for nervous bakers or last minute gatherings
02 -
  • Sweet rice flour and regular rice flour are completely different things, so make sure your package says mochiko or glutinous rice flour
  • Opening the oven door too early can cause the center to collapse, so trust your timer and look for golden edges
  • This cake continues to cook slightly as it cools, so pulling it out when the center seems slightly underdone is actually correct
03 -
  • Room temperature ingredients combine more smoothly, so pull everything out about 30 minutes before baking
  • For a fun twist, swirl red bean paste through the batter before baking for a Hawaiian style variation
  • Use a sharp knife dipped in hot water to make clean cuts without dragging the soft texture

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