Name: Sticky Coconut Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 8 h 10 min
Cuisine: Southeast Asian
Ingredients: 2 eggs (separated); 2¼ cups full fat canned coconut milk; 1 teaspoon vanilla extract; 1¼ cup granulated sugar; 3 cups shredded sweetened coconut; 1½ cup glutinous rice flour

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Introduction

Sticky Coconut Cake is a wonderfully moist and rich dessert that highlights the tropical flavor of coconut in every bite. With a chewy texture from glutinous rice flour and a caramelized top from broiled egg yolks, this cake is uniquely satisfying and perfect for any occasion.

A close-up view of a triangular piece of rice cake with two visible layers: the bottom layer is thick and white with a moist, slightly grainy texture made of rice, and the top layer is thin and golden yellow with a slightly browned, crispy look. The cake slice sits on crinkled parchment paper, with a soft white marbled texture in the background. More similar slices are blurred in the background, showing the same two-layered structure. 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 (175° C) to prepare for baking.
Step 2: In a medium bowl, whisk the egg whites and sugar together until well combined. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, mixing thoroughly to ensure no lumps remain. The batter will be thin and slightly liquidy.
Step 3: Pour the batter into an 8×8-inch baking pan, spreading it evenly. Bake in the preheated oven for 45 minutes.

Step 4: Carefully remove the pan from the oven. Brush the top of the cake evenly with the egg yolks. Switch the oven to broil and return the cake to the oven for 5 to 10 minutes. Watch closely and remove once the cake’s surface turns a golden brown.
Step 5: Place the cake, still in the pan, on a wire rack to cool completely to room temperature. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cake to set properly.
Step 6: Once chilled and firm, cut the cake into squares or triangles. Serve cold from the fridge or at room temperature for best flavor and texture.

Tips & Variations

Use full fat canned coconut milk for a richer, creamier texture and better flavor.
For an extra toasty coconut flavor, lightly toast the shredded coconut before mixing it into the batter.
If you prefer a less sweet cake, reduce the sugar slightly but keep in mind this will affect the caramelized top color.

This cake pairs wonderfully with a drizzle of mango sauce or a sprinkle of toasted sesame seeds for added texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because of the coconut milk and egg content, refrigeration is necessary to maintain freshness. Reheat briefly in a microwave if preferred warm, but it’s typically enjoyed chilled or at room temperature.

How to Serve

A close-up of a square piece of dessert with two main layers on a white plate, placed on a white marbled surface. The bottom layer is thick, white, and textured, made of shredded coconut that looks soft and moist. The top layer is thinner, smooth, and golden brown with a slightly shiny surface that shows a light crust. The edges of the dessert are clean and sharp, and the focus is on the front corner where the layers meet. 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 won’t give the same sticky and chewy texture that glutinous rice flour provides. For the authentic texture of this cake, glutinous rice flour is strongly recommended.

Is it possible to make this cake vegan?

This recipe relies on eggs for structure and the caramelized top. While you might experiment with egg substitutes, the traditional texture and flavors would change significantly. Using vegan egg replacers won’t replicate the broiled yolk topping.