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–+ servings
Sticky Coconut Cake

Indulge in Easy Sticky Coconut Cake Bliss at Home

This Sticky Coconut Cake is a delightful and easy gluten-free dessert that brings warmth and comfort in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 9 slices
Course: Desserts
Cuisine: Indonesian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 pieces Eggs (separated) For a vegan version, consider using aquafaba.
  • 1.25 cups Granulated Sugar Adds sweetness and texture.
  • 2.25 cups Full Fat Canned Coconut Milk Shake well before use.
  • 3 cups Shredded Sweetened Coconut Use sweetened for best results.
  • 1.5 cups Glutinous Rice Flour Key for chewy texture; do not substitute.
  • 1 teaspoon Vanilla Extract Enhances flavor.

Equipment

  • 8x8-inch Baking Pan
  • Whisk
  • Hand mixer
  • Mixing Bowls
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. In a medium bowl, whisk egg whites and granulated sugar together until frothy and slightly thickened.
  3. Gradually add coconut milk to the egg mixture while whisking, then stir in shredded coconut, rice flour, and vanilla.
  4. Pour the batter into the prepared baking pan and bake for 45 minutes until golden brown.
  5. Whisk reserved egg yolks with a splash of water and brush over the baked cake.
  6. Broil the cake on high for 5-10 minutes until the surface caramelizes.
  7. Allow the cake to cool in the pan, then transfer to a wire rack to cool completely.
  8. Cover and refrigerate the cake for at least 8 hours before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

For serving, the cake can be chilled before slicing for better texture. Store leftovers in an airtight container for up to 2 weeks or freeze for up to 3 months.

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