Print

Sticky Coconut Cake Recipe

Print Recipe

★★★★★

5 from 71 reviews

This sticky coconut cake is a rich and moist dessert made with glutinous rice flour, shredded sweetened coconut, and full-fat coconut milk. Baked until set and topped with a broiled egg yolk glaze, the cake is refrigerated overnight to develop a dense, sticky texture perfect for cutting into squares or triangles. Enjoy it chilled or at room temperature for a delightful tropical treat.

Ingredients

Scale

Wet Ingredients

  • 2 eggs (separated)
  • 2¼ cups full fat canned coconut milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1¼ cup granulated sugar
  • 3 cups shredded sweetened coconut
  • 1½ cup glutinous rice flour

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Prepare Batter: In a medium bowl, whisk the egg whites with the granulated sugar until combined. Gradually stir in the full-fat coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix thoroughly to ensure there are no lumps and the batter is smooth but thin and liquidy.
  3. Bake Cake: Pour the batter into an 8×8-inch baking pan evenly. Place in the preheated oven and bake for 45 minutes until the cake sets.
  4. Brush with Egg Yolks and Broil: Remove the cake carefully from the oven. Gently brush the separated egg yolks over the surface of the cake. Change oven setting to broil and broil the cake for 5 to 10 minutes, watching closely to achieve a golden brown top without burning.
  5. Cool and Refrigerate: Place the cake pan on a wire rack and allow it to cool completely to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight or for at least 8 hours to let the cake fully set.
  6. Serve: Cut the chilled cake into squares or triangles. Serve cold straight from the fridge or let it come to room temperature for a softer texture. Enjoy your sticky coconut cake as a delicious dessert or snack.

Notes

  • Use full-fat canned coconut milk for the best rich flavor and texture.
  • Do not skip refrigerating overnight as it helps the cake to firmly set for clean slicing.
  • Monitor closely while broiling to prevent burning the egg yolk topping.
  • This cake is naturally gluten-free due to the glutinous rice flour.
  • The cake is best served chilled but is also delicious at room temperature.
  • Adjust sugar levels slightly if you prefer less sweetness.

Keywords: sticky coconut cake, coconut rice cake, glutinous rice flour dessert, Southeast Asian dessert, baked coconut cake

Find it online: https://thefoodrecipe.com/sticky-coconut-cake-recipe/