Sticky Coconut Cake Recipe
This Sticky Coconut Cake is a luscious, rich dessert made with glutinous rice flour, sweetened shredded coconut, and full-fat coconut milk, producing a moist, chewy, and sweet treat. The cake is baked until set and then topped with egg yolks that caramelize under the broiler for a golden finish. It’s best served chilled or at room temperature, making it a perfect tropical-inspired dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes baking + 5-10 minutes broiling
- Total Time: 1 hour 10 minutes plus 8 hours chilling
- Yield: 9-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southeast Asian
- Diet: Gluten Free
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 get it ready for baking the cake.
- Prepare Batter: In a medium bowl, whisk the egg whites and granulated sugar together until well combined. Gradually add in the coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix thoroughly to ensure no lumps remain, resulting in a thin, liquidy batter.
- Bake Cake: Pour the batter into an 8×8-inch baking pan and bake for 45 minutes at 350° F. The cake should be set but still moist.
- Broil Topping: Remove the cake from the oven and carefully brush the separated egg yolks over the top of the cake. Switch the oven setting to broil and place the cake back in for 5 to 10 minutes. Watch carefully—broil just until the top turns a golden brown and caramelizes.
- Cool and Chill: Set the cake with the pan on a wire rack to cool completely to room temperature. Once cooled, cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to fully set.
- Serve: Cut into squares or triangles and serve cold from the fridge or at room temperature for the best texture and flavor.
Notes
- Using glutinous rice flour is essential for the cake’s sticky and chewy texture.
- Ensure the egg whites are well whisked with sugar to help incorporate air and sweetness.
- Be vigilant when broiling as the egg yolk topping can brown quickly.
- Chilling overnight is crucial for proper setting and easier slicing.
- This cake is naturally gluten-free due to the rice flour.
- Serve chilled for the best sticky texture and flavor.
Keywords: Sticky Coconut Cake, Glutinous Rice Flour Cake, Coconut Dessert, Southeast Asian Dessert, Gluten Free Cake
Find it online: https://tastewithamy.com/sticky-coconut-cake-recipe/
