Name: Sticky Coconut Cake Recipe
Prep time: 15 min
Cook time: PT-492290H31M27S
Total time: PT-492290H31M27S
Cuisine: Asian
Ingredients: 2 eggs (separated); 1¼ cup granulated sugar; 3 cups shredded sweetened coconut; 1½ cup glutinous rice flour; 2¼ cup full fat canned coconut milk; 1 teaspoon vanilla extract

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Introduction

Sticky Coconut Cake is a rich, moist dessert that combines the tropical flavor of coconut with a unique, chewy texture from glutinous rice flour. This easy-to-make cake is perfect for coconut lovers looking for something different and delicious.

Two square pieces of cake stacked on top of each other, each with three layers: a thin, dark brown crust at the bottom, a thick, soft white middle layer with a moist texture, and a shiny, golden yellow top layer that looks like a glaze or syrup. The pieces rest on a white piece of parchment paper on a wooden board, with more cake pieces blurred in the background against a white marbled surface. The lighting highlights the moist texture and glossy top layer, showing tiny granules sprinkled on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs (separated)
1¼ cup granulated sugar
2¼ cup full fat canned coconut milk
3 cups shredded sweetened coconut
1½ cup glutinous rice flour
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350° F (175° C).
Step 2: In a medium bowl, whisk the egg whites and granulated sugar together until combined. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir thoroughly to ensure all ingredients are well mixed and there are no lumps. The batter will be thin and liquidy.
Step 3: Pour the batter into an 8×8-inch baking pan and bake in the preheated oven for 45 minutes.
Step 4: Carefully remove the pan from the oven. Using a brush, spread the egg yolks evenly over the top of the cake. Switch the oven to broil and broil the cake for 5 to 10 minutes, watching closely until the top turns a golden brown color.
Step 5: Place the pan on a wire rack and let the cake cool completely to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours to allow it to set. Cut into squares or triangles and serve chilled or at room temperature.

Tips & Variations

Use full fat coconut milk for the creamiest texture and richest flavor.
If you prefer less sweetness, reduce the sugar slightly or use unsweetened shredded coconut.
For a nutty twist, sprinkle toasted coconut flakes on top before broiling.
Line the baking pan with parchment paper to make removing the cake easier.

Storage

Store the cake covered in the refrigerator for up to 3 days. Because of its sticky texture, it is best enjoyed chilled or at room temperature. Reheat gently in the oven if preferred warm, but it is traditionally served cold.

How to Serve

The image shows a close-up of a triangle-shaped slice of a two-layered dessert placed on white parchment paper over a white marbled surface. The bottom layer is thick, textured, and white, resembling a soft coconut base, while the top layer is thin, smooth, and bright yellow with a glossy finish and slightly browned edges. In the background, out-of-focus pieces of the same dessert are arranged. The overall lighting is soft and natural. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Regular rice flour will result in a different texture that is less sticky and chewy. For the authentic sticky consistency, glutinous rice flour is recommended.

Is it possible to make this cake dairy-free?

Yes, this recipe is naturally dairy-free since it uses coconut milk instead of dairy milk. Just be sure all other ingredients do not contain dairy additives.