Description

This Sticky Coconut Cake is a luscious, chewy dessert perfect for coconut lovers. Made with glutinous rice flour and full-fat coconut milk, it delivers a unique texture and rich coconut flavor, enhanced by shredded sweetened coconut. Easy to prepare and baked to golden perfection, it’s finished with a glossy egg yolk broil that creates a beautiful sticky top layer. Best served chilled for a delightful treat.

Ingredients

Scale

Main Ingredients

3 large Eggs (separated) (Substitute with aquafaba for a vegan option)
1 cup Granulated Sugar
1 cup Full Fat Canned Coconut Milk (Ensure to shake well before use)
1 cup Shredded Sweetened Coconut (or unsweetened if preferred)
1 cup Glutinous Rice Flour (Mochiko is a great alternative)
1 teaspoon Vanilla Extract (Optional but recommended)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your cake.
Whisk Egg Whites and Sugar: In a mixing bowl, whisk the egg whites together with granulated sugar until the mixture is combined and slightly frothy, which helps incorporate air for a light texture.
Combine Wet and Dry Ingredients: Carefully mix in the full-fat coconut milk into the egg white and sugar mixture. Then add the shredded sweetened coconut, glutinous rice flour, and vanilla extract. Stir everything until the batter is smooth and well combined.
Pour into Pan and Bake: Pour the batter evenly into an 8×8-inch baking pan. Bake in the preheated oven for approximately 45 minutes, or until the top turns golden.
Apply Egg Yolk and Broil: Brush the surface of the baked cake with the reserved egg yolks. Place the pan under the broiler for 5-10 minutes, watching closely to prevent burning, until the top becomes glossy and sticky.
Cool and Chill: Remove the cake from the oven and transfer it to a wire rack to cool completely at room temperature. Then refrigerate the cake for at least 8 hours to allow the sticky texture to develop fully and for the flavors to meld.

Notes

For a vegan version, replace eggs with aquafaba (the liquid from canned chickpeas).
Ensure to shake the canned coconut milk well before measuring to incorporate the fat evenly.
Use sweetened shredded coconut for a sweeter, richer flavor or unsweetened for a less sweet version.
Keep an eye on the cake during broiling as it can burn quickly.
Refrigerating the cake overnight improves the sticky texture and flavor.