Description
This sticky coconut cake is soft, chewy, and loaded with coconut flavor. Made with glutinous rice flour, it has a unique texture that melts in your mouth, making it a perfect treat for coconut lovers. Serve it as a dessert for special occasions or a cozy afternoon snack.
Ingredients
Scale
Scaled (1x, 2x, 3x)
- 2 eggs separated (4 eggs for 2X, 6 eggs for 3X)
- 1¼ cups granulated sugar (2½ cups for 2X, 3¾ cups for 3X)
- 2¼ cups full-fat canned coconut milk (4½ cups for 2X, 6¾ cups for 3X)
- 3 cups shredded sweetened coconut (6 cups for 2X, 9 cups for 3X)
- 1½ cups glutinous rice flour (3 cups for 2X, 4½ cups for 3X)
- 1 teaspoon vanilla extract (2 tsp for 2X, 3 tsp for 3X)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish or an equivalent sized pan.
- Prepare the egg whites: In a large mixing bowl, separate the egg whites from the yolks. Beat the egg whites until soft peaks form.
- Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar.
- Combine the wet ingredients: In another bowl, mix the egg yolks, coconut milk, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until fully combined.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter, being careful not to deflate them. This will help give the cake its light, sticky texture.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10-15 minutes, then cut into squares or slices. Serve warm or at room temperature.
Notes
- This cake has a dense, chewy texture due to the glutinous rice flour. It’s a unique treat, different from traditional cakes.
- You can top this cake with extra shredded coconut for added texture.
- If you prefer a less sweet cake, you can reduce the sugar by ¼ cup without compromising the texture.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian, Coconut