Irresistible Sticky Coconut Cake: A Chewy Delight to Share

Enjoy this Sticky Coconut Cake, a delightful treat with chewy texture and rich coconut flavor, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Refrigeration Time 8

Total Time 9

Servings: 12 slices

Course: Desserts

Cuisine: Indonesian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 pieces Eggs (separated) For a vegan option, use aquafaba.
1.25 cup Granulated Sugar Provides sweetness and promotes a lovely golden crust.
2.25 cup Full-Fat Canned Coconut Milk Shake well before using.
3 cups Shredded Sweetened Coconut Feel free to use unsweetened if preferred.
1.5 cups Glutinous Rice Flour Essential for the chewy texture.
1 teaspoon Vanilla Extract Adds an extra layer of flavor.

For Topping

2 pieces Egg Yolks Creates a rich, golden crust when brushed on.

Equipment

Oven
Mixing bowl
Spatula
baking pan

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch square pan.
Whisk together the egg whites and granulated sugar until frothy, for about 3–5 minutes.
Gently stir in the coconut milk, shredded coconut, rice flour, and vanilla until the batter is smooth.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 45 minutes, until the top is set and golden.
Remove from oven and brush with reserved egg yolks, then broil for 5-10 minutes until golden.
Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Wrap and refrigerate for at least 8 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

This cake is perfect for gatherings and its flavors improve when chilled for a longer time.

Tried this recipe?

Let us know how it was!