Name: Sticky Coconut Cake Recipe
Prep time: 15 min
Cook time: PT-492291H5M3S
Total time: PT-492291H5M3S
Cuisine: Southeast 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 luscious, chewy dessert that showcases the rich flavor of coconut in every bite. This unique cake combines shredded coconut and glutinous rice flour to create a delightfully sticky texture that’s perfect for a sweet treat any time of day.

The image shows several slices of a soft, white rice cake with a golden-yellow crust on top. Each slice is triangular with a dense look from shredded rice inside, just under the browned, slightly crispy top layer. The cake sits on brown parchment paper over a white marbled surface, and the focus is mainly on the front slice, with other slices blurred in the background. The texture of the rice is moist and sticky, contrasting with the dry, caramelized top layer. 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 your oven to 350° F.
Step 2: In a medium bowl, whisk the egg whites and sugar together until well combined. Slowly add coconut milk, shredded coconut, rice flour, and vanilla extract. Mix thoroughly to remove any lumps; the batter will be thin and liquidy.
Step 3: Pour the batter into an 8×8-inch baking pan and bake for 45 minutes in the preheated oven.
Step 4: Carefully remove the pan and brush the egg yolks evenly over the top of the cake. Switch your oven to broil and broil the cake for 5 to 10 minutes, watching closely until the top turns golden brown.
Step 5: Allow the cake to cool completely on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate overnight or for at least 8 hours to let the cake set. Cut into squares or triangles and serve chilled or at room temperature.

Tips & Variations

For a stronger coconut flavor, toast the shredded coconut lightly before adding it to the batter.
If you don’t have glutinous rice flour, you can substitute with mochiko flour for a similar texture.
To add texture, sprinkle chopped nuts like macadamia or almonds on top before broiling.
Use full-fat canned coconut milk for the best richness and sticky consistency.

Storage

Store the cake covered in the refrigerator for up to 4 days. It is best enjoyed cold or at room temperature. Reheat gently in a microwave if you prefer it warm, but avoid overheating to maintain its sticky texture.

How to Serve

A close-up of a square piece of dessert showing two layers: the bottom layer is thick and white with a soft, moist texture that looks like shredded coconut, and the top layer is thin, golden-brown, and slightly shiny with a baked crust. The piece sits on a simple white plate with a matte finish, placed on a white marbled surface. The background is softly blurred, highlighting the dessert's texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded sweetened coconut?

Fresh coconut can be used, but it will alter the texture and sweetness. If using fresh coconut, consider adding more sugar to balance the flavor.

Why do I need to separate the eggs?

Separating the eggs allows the whites to be whisked with sugar for a smoother batter, while the yolks are brushed on top before broiling to create a glossy, golden finish.