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Hawaiian Coconut Butter Mochi Cake

This easy Hawaiian local-style treat is made with coconut, butter, and sweet rice flour. A great dessert for any tropical party!

Course Dessert
Cuisine American, hawaiian, Japanese
Keyword butter mochi, cake, coconut, gluten free, mochi
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Press Print Party


  • 1 lb sweet rice flower Mochiko glutinous rice flour or sweet rice flour
  • 2 1/2 cups white Sugar
  • 1 tsp baking powder
  • 1/2 cup butter melted
  • 1 Tbs rum
  • 1 can coconut milk + enough milk to make 3 cups 3 cups includes coconut milk and milk
  • 5 eggs
  • 1 tsp vanilla extract
  • 1 cup sweetened flaked coconut
  • Sesame seeds


  1. Preheat the oven to 350 degrees (175 degrees C). Grease a 9"x13" baking dish.
  2. In a medium bowl, whisk together the eggs, vanilla, rum, coconut milk and milk.

  3. In a separate larger bowl, stir together the rice flour, sugar, and baking powder.

  4. Pour the wet ingredients into the dry ingredients and stir to blend well.

  5. Mix in melted butter and coconut flakes. Pour into the prepared pan.

  6. Sprinkle with sesame seeds on top.

  7. Bake for 1 hour in the preheated oven. Cool completed then cut into squares to serve.