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Sticky Coconut Cake

Irresistible Sticky Coconut Cake Recipe You’ll Love!

This Sticky Coconut Cake offers a heavenly blend of flavors and a chewy texture, making it a delightful gluten-free dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours
Servings: 12 slices
Course: Desserts
Cuisine: Indonesian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 whole Eggs separated
  • 1.25 cups Granulated Sugar
  • 2.25 cups Canned Coconut Milk full-fat; shake well before use
  • 3 cups Shredded Sweetened Coconut opt for sweetened
  • 1.5 cups Glutinous Rice Flour do not substitute with regular flour
  • 1 teaspoon Vanilla Extract

Equipment

  • 8x8-inch baking pan
  • Mixing Bowl
  • whisk or electric mixer
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the egg whites and granulated sugar until frothy, about 2-3 minutes.
  3. Gradually stir in the coconut milk, then fold in the shredded coconut, rice flour, and vanilla until smooth.
  4. Pour the batter into the prepared pan and bake for 45 minutes or until golden and a toothpick comes out clean.
  5. Brush the top with reserved egg yolks, then broil for 5-10 minutes until caramelized and golden brown.
  6. Allow the cake to cool in the pan, then cover and refrigerate for at least 8 hours before serving.
  7. Slice and serve cold or at room temperature, enjoying the chewy texture and rich coconut flavor.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Ensure to use glutinous rice flour for the best texture. Watch closely while broiling to avoid burning.

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