Sticky Coconut Cake Recipe

Introduction

Sticky Coconut Cake is a luscious, dense dessert with a rich coconut flavor that’s both comforting and satisfying. Its unique texture comes from glutinous rice flour and creamy coconut milk, making it a delightful treat perfect for any occasion.

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 together with the sugar until well blended. Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir thoroughly until the mixture is smooth and free of lumps. The batter will be thin and liquidy.
3. Step 3: Pour the batter into an 8×8-inch baking pan and bake for 45 minutes at 350° F.
4. Step 4: Remove the pan carefully and brush the egg yolks evenly over the top of the cake. Switch your oven to broil and place the cake under the broiler for 5 to 10 minutes. Watch closely to prevent burning, and remove the cake once it turns golden brown.
5. Step 5: Allow the cake to cool completely on a wire rack at room temperature. Cover the cake with plastic wrap and refrigerate overnight or for at least 8 hours to let it set. Cut into squares or triangles and serve chilled or at room temperature.

Tips & Variations

• For extra coconut flavor, lightly toast the shredded coconut before adding it to the batter.
• Use fresh coconut milk if available, but canned works well for richer texture.
• Substitute glutinous rice flour with regular rice flour if needed, but the texture will be less chewy.
• Top with a drizzle of sweetened condensed milk or fresh fruit for a creative twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because of its sticky texture, it holds up well chilled. To serve, enjoy it cold or let it sit at room temperature for 10–15 minutes before cutting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes best after chilling overnight, as it allows the flavors to meld and the texture to set perfectly.

Is glutinous rice flour hard to find?

Glutinous rice flour is commonly available in Asian grocery stores and many supermarkets. It’s essential for that characteristic chewy texture in this cake.

Sticky Coconut Cake Recipe

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★★★★★

4.4 from 72 reviews

This Sticky Coconut Cake is a luscious, moist dessert made with glutinous rice flour and full-fat coconut milk, delivering a rich and chewy texture. Topped with a sweet, golden glaze of egg yolks, this traditional Southeast Asian-inspired treat is baked to perfection and then chilled overnight to enhance its sticky, dense consistency. Perfect served cold or at room temperature, it’s an indulgent coconut lover’s dream.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 8 hours 1 hour (includes chilling time)
• Yield: 9 to 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southeast Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

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

Dry Ingredients

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

Instructions

1. Preheat the Oven: Set your oven to 350° F (175° C) to prepare for baking the cake.
2. Mix the Batter: In a medium bowl, whisk together the egg whites and granulated sugar until well combined. Gradually add coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Stir thoroughly to ensure no lumps remain. The batter will have a thin and liquid consistency.
3. Bake the Cake: Pour the prepared batter into an 8×8-inch baking pan, spreading it evenly. Place the pan into the preheated oven and bake for 45 minutes until set.
4. Apply Egg Yolk Glaze and Broil: Carefully remove the cake from the oven and brush the surface with the reserved egg yolks. Switch the oven setting to broil. Broil the cake for 5 to 10 minutes, watching very closely to achieve a golden brown top without burning.
5. Cool and Chill: Set the baking pan on a wire rack and allow the cake to cool completely to room temperature. Then 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: Once chilled, cut the cake into squares or triangles. Serve cold directly from the refrigerator or at room temperature for a sticky, rich coconut dessert experience.

Notes

• Use full-fat coconut milk for the richest flavor and best texture.
• Broiling requires close attention to avoid burning; keep the oven door slightly open if possible to monitor closely.
• Chilling the cake is essential for it to set properly and develop the sticky consistency.
• Glutinous rice flour is different from regular rice flour and is key to the cake’s texture; do not substitute.
• This cake is best enjoyed within 2-3 days of preparation when stored refrigerated.

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