Coconut Pound Cake

This sticky coconut cake is a delightful dessert that blends rich coconut flavor with a soft, chewy texture. Made with coconut milk, sweetened shredded coconut, and glutinous rice flour, it creates a dense, moist cake that is both indulgent and comforting. Perfect for anyone who loves the tropical taste of coconut, this cake is easy to prepare and sure to impress. It’s not your typical cake—its sticky, slightly dense texture makes it a unique treat for special occasions, or simply when you’re in the mood for something a little different. Whether served on its own or paired with a scoop of ice cream, this sticky coconut cake will satisfy any sweet tooth.

Why You’ll Love This Recipe

1. Rich Coconut Flavor

The combination of full-fat coconut milk and shredded sweetened coconut infuses this cake with an incredibly rich, tropical coconut flavor that’s perfect for coconut lovers.

2. Unique Sticky Texture

Unlike traditional cakes, this sticky coconut cake has a dense, chewy texture that gives each bite a satisfying stickiness that’s sure to be a hit at any gathering.

3. Easy to Make

With just a handful of ingredients and simple steps, this cake comes together quickly. It’s a straightforward recipe that yields impressive results without any complicated techniques.

4. Gluten-Free Option

Made with glutinous rice flour, this cake is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking for a gluten-free dessert.

5. Versatile Dessert

This cake is perfect for many occasions, whether you’re serving it at a family gathering, birthday, or as an everyday treat. You can serve it warm, cold, or even with whipped cream or ice cream for added indulgence.

this RECIPE

Ingredients

• Eggs (separated)
• Granulated sugar
• Full-fat canned coconut milk
• Shredded sweetened coconut
• Glutinous rice flour
• Vanilla extract

Variations

• Tropical Twist: Add diced mango, pineapple, or papaya to the cake batter for a tropical fruit twist.
• Chocolate Coconut: Drizzle the cake with melted dark chocolate or mix in some cocoa powder to give the cake a chocolatey, coconut fusion.
• Coconut Cream Topping: Top the cake with a dollop of whipped coconut cream for extra coconut richness and a light, airy contrast to the dense cake.
• Spices: Add ground cardamom, cinnamon, or nutmeg to the batter for a spiced version of this coconut cake.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a round or square baking pan (8-inch works well).

Step 2: Whisk the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Set aside.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together the egg yolks, granulated sugar, coconut milk, and vanilla extract until smooth.

Step 4: Add Dry Ingredients

Gradually add the shredded coconut and glutinous rice flour to the wet ingredients, stirring until well combined.

Step 5: Fold in Egg Whites

Gently fold the beaten egg whites into the batter in stages. This will help create a light texture while keeping the cake sticky and dense.

Step 6: Bake the Cake

Pour the batter into your prepared baking pan and smooth the top. Bake for 35-40 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as-is, or top with coconut cream or a scoop of ice cream if desired.

Tips for Making the Recipe

• Egg White Consistency: Be sure to beat the egg whites to stiff peaks before folding them into the batter. This will help the cake rise while maintaining its sticky texture.
• Don’t Overmix: When combining the egg whites with the batter, fold gently to avoid deflating the mixture.
• Check for Doneness: Since this cake is dense, make sure to check the center with a toothpick. It should come out clean when the cake is fully baked.
• Adjust Sweetness: If you prefer a sweeter cake, feel free to add a little more sugar to the batter to suit your taste.

How to Serve

Sticky coconut cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream, whipped cream, or a drizzle of honey. You can also garnish it with toasted coconut flakes or fresh fruit to add color and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover sticky coconut cake in an airtight container at room temperature for up to 3 days. The cake stays moist and flavorful for a couple of days after baking.

Freezing

You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.

Reheating

To reheat, wrap individual slices in a damp paper towel and microwave for 15-20 seconds or until warmed through. Alternatively, you can warm slices in the oven at 300°F for about 10 minutes.

FAQs

1. Can I use unsweetened coconut in this recipe?

It’s best to use sweetened coconut to get the full flavor and sweetness in the cake. If you prefer unsweetened coconut, you may need to adjust the sugar to your taste.

2. Can I substitute glutinous rice flour with regular flour?

This recipe works best with glutinous rice flour, as it gives the cake its sticky texture. Using regular flour will change the texture and consistency of the cake.

3. Can I make this cake dairy-free?

Yes, substitute the full-fat coconut milk with a non-dairy coconut milk to make this cake completely dairy-free.

4. Can I make this recipe in advance?

Yes, you can prepare the cake a day ahead. Just store it in an airtight container and serve at room temperature or slightly warmed.

5. Can I add other flavors to this cake?

Absolutely! Try adding citrus zest (lime or lemon) or spices like cinnamon or nutmeg for a flavored variation.

6. Can I make this cake with egg substitutes?

Yes, you can use egg replacements like aquafaba (chickpea water) or flax eggs, but the texture may vary slightly.

7. How do I prevent the cake from being too sticky?

Be careful not to overmix the batter when folding in the egg whites, as this can affect the cake’s texture. The sticky texture is part of the charm, though!

8. Can I use a different type of flour?

Glutinous rice flour is key to the cake’s sticky texture, so it’s not recommended to swap for a different type of flour.

9. How can I make the cake less sweet?

To reduce sweetness, simply cut down the amount of sugar in the recipe by about ¼ cup, depending on your preference.

10. How do I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days. It’s also freezable for up to 2 months.

Conclusion

This sticky coconut cake is a deliciously unique treat that combines the richness of coconut with a delightful sticky texture. It’s easy to make, gluten-free, and versatile enough to serve on various occasions. Whether you enjoy it plain or with a topping, this cake is sure to become a favorite dessert for anyone who loves the tropical flavor of coconut. Try it out and enjoy a sweet slice of paradise!

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