Some desserts feel nostalgic even the first time you make them. They’re soft, gently sweet, and comforting in a way that doesn’t try too hard. For me, mochi-style cakes are exactly that kind of dessert — simple, reassuring, and deeply satisfying with every bite.

My love for cooking began in kitchens where texture mattered just as much as flavor. Cakes didn’t always need layers or frosting to feel special; sometimes all it took was the right balance of softness, chew, and warmth. Over the years, and through traveling, I discovered many cultures that celebrate desserts with unique textures, and mochi-style baking quickly became one of my favorites. That appreciation is woven into Maison Recipes, where recipes are meant to be approachable, comforting, and enjoyed by everyone.

This Coconut Mochi Cake is everything I love in a homemade dessert. It’s chewy yet tender, lightly crisp around the edges, and infused with rich coconut flavor throughout. Easy to make, naturally gluten-free, and perfect for sharing, it’s a cake you’ll find yourself baking again and again.

Table of Contents

Why Make This Coconut Mochi Cake

This cake stands out because of its irresistible texture and simplicity.

Here’s why it’s so loved:

Soft and chewy mochi-like texture
Rich coconut flavor without being heavy
Naturally gluten-free
Easy one-bowl preparation
Perfect for snacks, dessert, or gatherings

It’s comforting, unique, and wonderfully different from traditional cakes.

How to Make Coconut Mochi Cake

This recipe uses sweet rice flour to create its signature chewy texture, combined with coconut milk for richness and moisture.

Ingredients

1 box (16 oz) sweet rice flour (glutinous rice flour)
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 can (13.5 oz) coconut milk
½ cup melted butter
1 teaspoon vanilla extract
½ cup shredded coconut (optional)

Directions

Preheat oven to 350°F (175°C) and grease a baking dish.
In a large bowl, whisk together sweet rice flour, sugar, baking powder, and salt.
Add eggs, coconut milk, melted butter, and vanilla extract.
Mix until smooth and well combined.
Fold in shredded coconut if using.
Pour batter into the prepared baking dish.
Smooth the top evenly.
Bake for 45–50 minutes, until golden and set in the center.
Remove from oven and let cool slightly before slicing.

How to Serve Coconut Mochi Cake

This cake is best enjoyed slightly warm or at room temperature.

Serve it:

As an afternoon snack
With tea or coffee
As a simple dessert after dinner
Cut into small squares for gatherings

Its chewy texture makes it especially satisfying in small portions.

How to Store Coconut Mochi Cake

Room temperature: Store covered for up to 2 days
Refrigerator: Store in an airtight container for up to 5 days
Reheating: Warm briefly to restore softness
Freezing: Freeze slices for up to 2 months

Tips to Make Coconut Mochi Cake Perfect

Use sweet rice flour, not regular rice flour
Mix until smooth to avoid lumps
Don’t overbake — chewiness comes from moisture
Let cool slightly before slicing
Use full-fat coconut milk for best flavor

These small details make all the difference.

Variation

This recipe is very adaptable:

Chocolate chips: Fold into the batter
Mango twist: Serve with fresh mango slices
Citrus note: Add lime zest
Extra coconut: Sprinkle coconut on top before baking

FAQs

Is this cake gluten-free?
Yes, sweet rice flour is naturally gluten-free.

Is it very sweet?
It’s gently sweet and balanced, not overpowering.

Can I use light coconut milk?
You can, but full-fat gives better texture and flavor.

Conclusion

This Coconut Mochi Cake is a celebration of texture, simplicity, and comfort. Chewy, soft, and lightly sweet, it’s the kind of dessert that doesn’t need decoration to feel special — just a quiet moment and a good cup of tea.

I hope it becomes a favorite in your kitchen, just as it has in mine. From my kitchen to yours, happy cooking with Maison Recipes