Sticky Coconut Cake Recipe

Introduction

This Sticky Coconut Cake is a luscious dessert combining rich coconut flavor with a unique glutinous rice texture. It’s delightfully sweet, moist, and perfect for those who love sticky rice treats with a twist. Simple to make and irresistibly tasty, it’s sure to become a favorite.

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

1. Step 1: Preheat your oven to 350° F (175° C).
2. Step 2: In a medium bowl, whisk the egg whites with the sugar until combined. Slowly add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir well to ensure all ingredients are fully incorporated and there are no coconut lumps. The batter will be thin and liquidy.
3. Step 3: Pour the batter into an 8×8-inch baking pan. Bake in the preheated oven for 45 minutes.
4. Step 4: Carefully remove the pan from the oven. Brush the egg yolks evenly over the top of the cake. Set the oven to broil and broil the cake for 5 to 10 minutes, watching closely to prevent burning. Remove once the top turns golden brown.
5. Step 5: Place the cake on a wire rack and allow it to cool completely to room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours to let it set properly.
6. Step 6: After chilling, cut the cake into squares or triangles. Serve cold from the fridge or at room temperature.

Tips & Variations

• Use full-fat canned coconut milk for the richest flavor and moist texture.
• For a nutty twist, sprinkle toasted coconut flakes on top before serving.
• Glutinous rice flour is essential here to achieve the characteristic sticky texture; do not substitute with regular rice flour.
• If you prefer a less sweet cake, reduce the sugar by ¼ cup.

Storage

Store the cake covered in the refrigerator for up to 4 days. The cake tastes best chilled and can be served cold or at room temperature. Reheat slightly in the microwave if you prefer it warm, but avoid overheating as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded sweetened coconut?

Fresh unsweetened coconut will change the sweetness and texture. If substituting, consider adding more sugar and expect a less chewy texture.

Is glutinous rice flour the same as regular rice flour?

No, glutinous rice flour comes from sticky (sweet) rice and creates a chewy, sticky texture essential for this cake. Regular rice flour won’t produce the same results.

Sticky Coconut Cake Recipe

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★★★★★

4.7 from 126 reviews

This Sticky Coconut Cake is a luscious, moist dessert made with glutinous rice flour, full-fat coconut milk, and shredded sweetened coconut. Baked to perfection and finished with a sweet egg yolk glaze, this cake is beloved for its sticky texture and rich coconut flavor. Perfect to enjoy chilled or at room temperature, it is an irresistible treat for coconut lovers.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 45 minutes baking, 5-10 minutes broiling
• Total Time: 1 hour 10 minutes active plus 8 hours chilling
• Yield: 9–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southeast Asian

Ingredients

Scale 1x2x3x

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 to prepare for baking the cake.
2. Mix Ingredients: In a medium bowl, whisk the egg whites and granulated 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 liquidy.
3. Bake the Batter: Pour the batter into an 8×8-inch baking pan, spreading evenly. Bake in the preheated oven for 45 minutes until the cake is set.
4. Broil with Egg Yolk Glaze: Carefully remove the pan from the oven. Brush the reserved egg yolks evenly over the top of the cake. Set the oven to broil and place the cake under the broiler for 5 to 10 minutes, watching closely until the top turns golden brown.
5. Cool and Chill: Place the cake, still in the pan, on a wire rack to cool completely to room temperature. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the cake to fully set.
6. Serve: Cut the chilled cake into squares or triangles. Serve cold directly from the fridge or at room temperature as a delightful, sticky coconut treat.

Notes

• Make sure to mix the batter well to avoid lumps of coconut in the cake.
• Keep a close eye during the broiling step, as the cake can brown quickly and may burn if left unattended.
• Using glutinous rice flour is key to achieving the sticky texture characteristic of this cake.
• Allowing the cake to rest overnight in the fridge helps it firm up and enhances the flavor.
• This cake is best served chilled or at room temperature for the perfect texture and taste.

Keywords: Sticky Coconut Cake, glutinous rice flour cake, coconut dessert, baked coconut cake, Southeast Asian coconut cake