Sticky Coconut Cake Recipe
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.
- 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
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
- Preheat the Oven: Set your oven to 350° F (175° C) to prepare for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/sticky-coconut-cake-recipe/
