Description
This Sticky Coconut Cake is a delightful, moist dessert with a rich coconut flavor. Made with full-fat coconut milk, shredded coconut, and glutinous rice flour, this cake has a chewy texture and is perfect for coconut lovers. Its slightly sweet taste, combined with the hint of vanilla, makes it a fantastic treat for any occasion.
Ingredients
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2 eggs, separated
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1¼ cup granulated sugar
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2¼ cup full-fat canned coconut milk
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3 cups shredded sweetened coconut
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1½ cup glutinous rice flour
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1 teaspoon vanilla extract
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a cake pan.
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In a large bowl, whisk the egg whites until stiff peaks form, and set them aside.
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In another bowl, beat the egg yolks and granulated sugar together until light and fluffy.
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Gradually add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract to the egg yolk mixture. Mix well until smooth.
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Gently fold the egg whites into the coconut mixture, being careful not to deflate the air in the egg whites.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
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Let the cake cool before slicing and serving.
Notes
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For a stronger coconut flavor, you can use unsweetened shredded coconut or add a little extra coconut extract.
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If you prefer a lighter texture, you can substitute the glutinous rice flour with a more traditional cake flour, though it will change the consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian, Tropical