Description

This Sticky Coconut Cake is a luscious, moist dessert perfect for coconut lovers. Made with glutinous rice flour and rich coconut milk, it offers a unique texture that’s chewy yet tender. The cake is baked and then broiled for a beautiful golden top, and chilling it for several hours intensifies its stickiness and flavor. A delightful treat that’s easy to prepare and perfect for any occasion.

Ingredients

Scale

Eggs and Sugar

3 large Eggs (separated) (Substitute with aquafaba for a vegan option)
1 cup Granulated Sugar (Any granulated sugar works beautifully)

Wet Ingredients

1 cup Full Fat Canned Coconut Milk (Ensure to shake well before use)
1 teaspoon Vanilla Extract (Optional but recommended)

Dry Ingredients

1 cup Shredded Sweetened Coconut (Choose sweetened or unsweetened as per preference)
1 cup Glutinous Rice Flour (Mochiko is a great alternative)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake.
Whisk Egg Whites and Sugar: In a mixing bowl, whisk together the egg whites and granulated sugar until the mixture is combined and slightly frothy. This step helps incorporate air for a light texture.
Combine Ingredients: Gently mix in the full-fat coconut milk, followed by the shredded coconut, glutinous rice flour, and vanilla extract. Stir until the batter is smooth and uniform.
Pour and Bake: Pour the batter into an 8×8-inch baking pan, spreading it evenly. Bake in the preheated oven for about 45 minutes or until the top turns a golden color.
Brush with Egg Yolks and Broil: Remove the cake from the oven and brush the top with the reserved egg yolks. Place it under the broiler for 5-10 minutes, watching closely to prevent burning, until the top is beautifully browned and glossy.
Cool and Chill: Let the cake cool completely on a wire rack at room temperature. Then refrigerate it for a minimum of 8 hours to allow the sticky texture to develop fully.

Notes

For a vegan version, replace eggs with aquafaba and omit the brushing with egg yolks before broiling.
Using fresh full-fat coconut milk ensures richness and proper texture.
Chilling the cake for at least 8 hours is essential for the sticky texture and enhanced flavor.
You can use sweetened or unsweetened shredded coconut depending on your preference for sweetness.
Watch the cake closely during broiling to avoid burning the top.