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Sticky Coconut Cake Recipe

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★★★★★

4.3 from 60 reviews

This Sticky Coconut Cake is a luscious, moist dessert featuring rich coconut milk, sweet shredded coconut, and a tender glutinous rice flour base. Perfectly broiled for a golden finish and served chilled, this cake offers a delightful tropical treat.

Ingredients

Scale

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. Preheat Oven: Preheat oven to 350° F.
  2. Mix Ingredients: Whisk the egg whites and the sugar together in a medium bowl. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla. Make sure that all the ingredients are well combined and that there are no lumps of coconut. The batter will be thin and liquidy.
  3. Bake Cake: Pour the batter into an 8×8-inch baking pan and bake it in the preheated 350° F oven for 45 minutes.
  4. Broil with Egg Yolks: Carefully take out the pan and brush the egg yolks on top of the cake. Set the oven to broil and broil the cake for 5-10 minutes. Keep a close eye on it, as it will brown quickly, and take it out when the turns golden brown.
  5. Cool and Chill: Set the cake in the pan on a wire rack to cool completely to room temperature. Then, place the cake in the pan, covered with plastic wrap, in the fridge overnight or for 8 hours before cutting and serving, to ensure that the cake has set. Cut cake into squares or triangles, and serve cold from the fridge or at room temperature.

Notes

  • Keep a close eye while broiling as the cake will brown quickly.
  • Chill the cake overnight or for 8 hours to allow it to set perfectly before serving.

Keywords: Sticky Coconut Cake, coconut dessert recipe, glutinous rice cake, tropical cake, baked coconut cake

Find it online: https://foodarohub.com/sticky-coconut-cake-recipe/