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Sticky Coconut Cake

Sticky Coconut Cake: Chewy Delight with a Tropical Twist

Discover the chewy, tropical delight of Sticky Coconut Cake, a gluten-free treat that envelops your taste buds in coconut goodness.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Indonesian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 eggs Eggs, separated Provides structure and moisture; for a vegan version, use aquafaba.
  • 1.25 cups Granulated Sugar Adds sweetness and balances the rich coconut flavor beautifully.
  • 2.25 cups Canned Coconut Milk Shake well before using to combine the cream and water.
  • 3 cups Shredded Sweetened Coconut Adds texture and amplifies the coconut experience.
  • 1.5 cups Glutinous Rice Flour Essential for the chewy texture; Mochiko can be used as a substitute.
  • 1 teaspoon Vanilla Extract Introduces a lovely depth of flavor to the cake.
For the Topping
  • 1 egg yolk Egg Yolk Adds a glossy finish when brushed on top before broiling.

Equipment

  • 8x8-inch Baking Pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease the 8x8-inch baking pan.
  2. In a large mixing bowl, whisk the separated egg whites and granulated sugar until bubbly and frothy, about 2-3 minutes. Stir in the coconut milk, followed by the shredded coconut, rice flour, and vanilla extract. Mix until combined.
  3. Pour the batter into the prepared baking pan and bake for about 45 minutes or until the top is set and slightly golden.
  4. Remove the cake from the oven, brush the top with egg yolk for a glossy finish, and broil for 5-10 minutes until golden.
  5. Allow the cake to cool for about 30 minutes, then cover and refrigerate for at least 8 hours or overnight.
  6. Once chilled, slice the cake into squares or triangles and serve. Enjoy with a cup of warm tea or coffee.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 25mgPotassium: 150mgFiber: 2gSugar: 15gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Notes

For best results, refrigerate the cake overnight to enhance the flavors and improve texture. Monitor the broiling closely to avoid burning.

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