Coconut Mochi Cake

Coconut Mochi Cake

After seeing countless recipes for mochi cakes lately on the interwebs, and given my pretty well known obsession with mochi… I couldn’t resist trying to make one of my own versions of a mochi cake. I also recently ran across an Indonesian cake that had shredded coconut and sweet white rice flour as the base- so I thought I’d try and combine the two.

If you have an aversion to coconut and/or mochi, you probably won’t like this cake too terribly much. But if you are like me, and thoughts of chewy, delicious mochi dance through your head on a regular basis… give this recipe a whirl. I liked it a LOT, but I could only eat half of what’s pictured -it is very filling! My one and a half year old, on the other hand, ate about three times that. And my son is actually asking for more as I type this. I’m thinking my husband will probably hate it.

This dessert is definitely different than most cakes I am used to making. It has a chewy chewy chewy inside, and a soft cake-like outside. And, it’s only about an inch tall. Maybe this dessert has a more authentic name? I’d like to think I kinda-sorta made it up… but somehow, I doubt that.

If you happen to enjoy Daifuku… I think you will find this dessert mochi-licious.

Coconut Mochi Cake


  • 1 cup non-dairy milk
  • 1 1/3 cups (or one can) coconut cream or milk
  • 1/2 cup vegan sugar
  • 2 cups packed shredded unsweetened coconut
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 1/4 cups sweet white rice flour
  • 1 tsp baking powder
  • 1 tbsp vinegar
  • 1 tsp cinnamon
  • 1-2 tbsp coconut oil for greasing pan
  • jam and powdered sugar for serving

Preheat oven to 350 °F. Use coconut oil, or other oil, to grease a 9″ x 13″ glass baking dish.

In large mixing bowl, combine milks and sugar. Stir in baking powder, shredded coconut, salt, vanilla extract and sweet white rice flour. Once everything is combined into a batter, add vinegar. Lastly, stir in cinnamon.

Spread batter evenly into the prepared baking pan. Bake 35-40 minutes, or until top is slightly cracked. The middle will be gooey- ’cause that’s just how this cake rolls.

Let cool, cut in half, and cover the top of one cake with your favorite jam.  Top with second cake and sprinkle with powdered sugar. The cake is still warm from the oven in the above photograph… it will get a tad less gooey after cooling.

It is also great just eaten plain… no fixins needed! :)

20 Responses to Coconut Mochi Cake

  1. Rita says:

    Holy cow, this looks good. I’m not much of a jam person. Would a chocolate filling be good with this?

    • allyson says:

      Hi Rita!

      Yes! Anything would be delicious in the middle of it… or it’s also nice in one layer with a sprinkle of powdered sugar. Much more like Daifuku that way- without the bean paste in the middle :)

  2. This looks so nice. I might use almond or oat milk for something like this.

  3. Katrina says:

    This looks devine!

  4. Laurel says:

    One of these days you’ll post on the glutenfreefeed so I won’t have to make a separate search to see what divine creation you’ve come up with next. Right? Pleeeeeeeeeeeeeease?
    You always make me want to run into the kitchen and make whatever it is you’ve posted immediately. That’s why I gave in and tried those dratted pancakes again. May I just say “harumph?” Brilliant idea and gorgeous pics, as usual.

  5. Morgan says:

    I love coconut AND Mochi! Love this idea…

  6. Melissa says:

    I’ve never heard of mochi before, but it looks delicious, and the ingredients sound good too!

  7. Sophie says:

    What a lovely & fabulously looking coconut mochi cake!! Looks superb!!

    MMMMMMMMMMMM,…stunning & tasty too!

  8. Mihl says:

    I haven’t even tried mochi! This cake looks amazing as always.

  9. I’ve always seen mochi at the store and wanted to try it. Based on your glowing praise it seems like I should buy some.

  10. Mo says:

    That looks ridiculously good.

  11. I love mochi flour in cakes! But you have to eat them fast or they become really dry-that is my experience at least. Did that happen to your cake as well?

    • allyson says:

      we ate them pretty fast, but yes… I remember towards the end of this one, the individual pieces did get slightly dried out -but, since this cake was pretty darned sticky… I think I preferred it! ;)

  12. CarrieP says:

    Is that coconut milk or coconut cream? You say cream in the list of ingredients but then you say to combine the milks and sugar in the instructions.

    • allyson says:

      Hi Carrie,
      You can use either… the coconut milk I purchase is pretty much made up entirely of the super dense creamy stuff with very little “milk”… but a full can of full fat coconut milk will work, regardless of its consistency. :)
      …editing, thanks!

  13. amelia says:

    amazing…i am intolerant to wheat so can’t have vinegar. what would you suggest as an alternative? or could apple cider vinegar work?

  14. Liane says:

    Wow. Oh wow. These look amazing, and I´m such a fan of sweet rice flour :) gonna try these.

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