Sticky Coconut Cake Recipe
A luscious and chewy Sticky Coconut Cake made with glutinous rice flour, shredded sweetened coconut, and rich coconut milk. This unique dessert is baked to perfection, then brushed with egg yolks and broiled to a golden finish. It’s chilled overnight to achieve the perfect sticky and firm texture, making it an irresistible tropical treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes baking + 10 minutes broiling
- Total Time: Approximately 9 hours (including chilling time)
- Yield: 9 to 12 servings (depending on cutting size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
Eggs
- 2 eggs (separated)
Dry Ingredients
- 1¼ cup granulated sugar
- 3 cups shredded sweetened coconut
- 1½ cup glutinous rice flour
Wet Ingredients
- 2¼ cup full fat canned coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the cake.
- Prepare Batter: In a medium bowl, whisk the egg whites and granulated sugar until well combined. Slowly add the coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract, mixing thoroughly to ensure a smooth batter without lumps of coconut. The batter will be thin and liquidy.
- Bake Cake: Pour the batter into an 8×8-inch baking pan, smoothing the surface evenly. Bake in the preheated oven for 45 minutes until the cake is set.
- Brush and Broil: Carefully remove the cake from the oven and brush the separated egg yolks evenly over the surface. Set the oven to the broil setting, then broil the cake for 5-10 minutes, watching closely until the top turns a beautiful golden brown.
- Cool and Chill: Transfer the cake in the pan to a wire rack to cool completely to room temperature. Once cooled, cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours to allow the cake to set firmly.
- Serve: Once chilled and firm, cut the cake into squares or triangles. Serve cold from the fridge or at room temperature for a sticky, delicious dessert experience.
Notes
- Use full-fat canned coconut milk for the best rich flavor and texture.
- Glutinous rice flour is essential to achieve the sticky, chewy texture distinct to this cake.
- Keep a close watch while broiling the cake as it can brown quickly and burn easily.
- This cake is best served chilled but can also be enjoyed at room temperature.
- Ensure the cake is refrigerated for at least 8 hours or overnight to allow it to properly set before slicing.
Keywords: Sticky Coconut Cake, coconut dessert, glutinous rice flour cake, Asian sticky cake, coconut milk cake
Find it online: https://servedbynora.com/sticky-coconut-cake-recipe/
