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Sticky Coconut Cake

Irresistible Sticky Coconut Cake That's Easy to Make at Home

This Sticky Coconut Cake is a gluten-free Indonesian dessert that delivers an authentic flavor in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 8 hours
Total Time 9 hours
Servings: 8 slices
Course: Cakes
Cuisine: Indonesian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 large Eggs (separated) Aqua faba can be used as an egg substitute.
  • 1 cup Granulated Sugar Adjust quantity to taste if desired.
  • 1 can Full Fat Canned Coconut Milk Shake well before use.
  • 1 cup Shredded Sweetened Coconut Use unsweetened for a less sweet cake.
  • 1 cup Glutinous Rice Flour Mochiko can be used as a substitute.
  • 1 teaspoon Vanilla Extract

Equipment

  • 8x8-inch Baking Pan
  • Mixing Bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Sticky Coconut Cake
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. Whisk together the separated egg whites and granulated sugar until frothy. Then add the coconut milk and mix until smooth.
  3. Fold in the shredded coconut and rice flour until the batter is smooth and lump-free.
  4. Pour the batter into the prepared pan and bake for about 45 minutes until golden brown.
  5. Brush the warm cake with egg yolks and broil for 5 to 10 minutes until the top is golden.
  6. Once cooled, cover and refrigerate for at least 8 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 100mgSodium: 60mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 30mgIron: 1mg

Notes

Check mixing to ensure a smooth batter; monitor closely when broiling to avoid burning. Chilling is essential for texture.

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