Description
This indulgent sticky coconut cake is a rich, moist dessert that combines the tropical flavors of coconut with a soft, chewy texture. Made with glutinous rice flour and sweetened coconut, it’s the perfect treat for coconut lovers!
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking dish.
- In a large mixing bowl, beat the egg yolks and granulated sugar until smooth and creamy.
- Add the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Mix until fully combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the batter mixture.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before serving.
Notes
- This cake is best enjoyed warm or at room temperature.
- You can top the cake with extra shredded coconut or even a drizzle of coconut cream for added richness.
- For a less sweet version, you can reduce the amount of granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian, Coconut
Keywords: sticky coconut cake, coconut dessert, coconut flour cake, gluten-free cake, tropical cake