Sticky Coconut Cake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://stirringwithstella.com/sticky-coconut-cake-recipe/
