Decadent Sticky Coconut Cake That’ll Steal Your Heart

This Sticky Coconut Cake is a gluten-free delight with a rich coconut flavor, perfect for coconut lovers.

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Prep Time 15

Cook Time 45

Cooling Time 1

Total Time 2

Servings: 8 slices

Course: Desserts

Cuisine: Indonesian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 whole Eggs (separated) Aquafaba can serve as a substitute for egg whites.
1 cup Granulated Sugar Feel free to use any granulated sweetener.
1 cup Canned Coconut Milk Thick almond or cashew milk can be used for a twist.
1 cup Shredded Sweetened Coconut Use unsweetened for a less sugary version.
1 cup Glutinous Rice Flour Avoid all-purpose flour; Mochiko or Thai rice flour works.
2 teaspoon Vanilla Extract Optional but recommended for added flavor.

Equipment

8x8-inch baking pan
mixing bowl
whisk
Spatula

Method

Step-by-Step Instructions for Sticky Coconut Cake

Preheat your oven to 350°F (175°C) and grease an 8x8-inch square dish.
Whisk together the separated egg whites and granulated sugar until slightly frothy, about 2-3 minutes.
Gradually add canned coconut milk while whisking, then fold in shredded sweetened coconut.
Sift in the glutinous rice flour and add vanilla extract, stirring gently until smooth.
Pour the batter into the pan and bake for approximately 45 minutes until edges are golden.
Let the cake cool for 10 minutes, then brush with whisked egg yolks.
Broil for 5-10 minutes until the top is golden brown and crispy.
Cool completely on a wire rack for at least an hour, then refrigerate for 8 hours or overnight.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 13gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure the coconut milk is well-blended before adding. Cut into smaller squares for easy serving.

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