Sticky Coconut Cake
Indulge in the delightful flavors of Sticky Coconut Cake, a gluten-free Indonesian treat that brings together the rich taste of coconut with a unique chewy texture. This easy-to-make dessert is perfect for any occasion—from festive gatherings to cozy afternoon snacks. With its simple ingredients and straightforward preparation, this cake is sure to impress both family and friends alike. Serve it chilled or at room temperature, and enjoy the warm embrace of coconut goodness in every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Ingredients
Scale
- 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
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the egg whites and sugar until well combined. Gradually mix in the coconut milk until smooth.
- Stir in the shredded coconut, glutinous rice flour, and vanilla extract until there are no lumps; the batter should be thin and liquidy.
- Pour the batter into an 8×8-inch baking pan and bake for 45 minutes.
- After baking, carefully brush the egg yolks over the top of the cake and broil for 5-10 minutes until golden brown—watch closely to prevent burning.
- Allow the cake to cool completely on a wire rack at room temperature before refrigerating overnight for optimal texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 26g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://recipesbyphoenix.com/sticky-coconut-cake/