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There’s something truly enchanting about the first bite of a Sticky Coconut Cake. The combination of a fudgy, chewy texture with the rich flavor of coconut can transport you straight to the tropical shores of Indonesia. I first discovered this sweet treasure on a trip to a bustling market, where the air was thick with the scent of freshly baked treats. As I savored each sticky bite of Wingko Babat, I knew I had to recreate it at home.

This gluten-free cake is not just a delicious dessert; it’s a versatile option that can easily impress at any gathering or simply satisfy your sweet cravings. With just a handful of easily accessible ingredients, you can whip up a cake that captures the essence of Indonesian cuisine in your own kitchen. Whether you’re a seasoned chef or a curious beginner, this coconut delight promises to bring joy to your table without all the fuss. Join me in exploring the simple steps to create your very own indulgent Sticky Coconut Cake!

Why is this Sticky Coconut Cake so special?

Irresistible Flavor: The rich, coconut flavor melds beautifully with a fudgy texture that begs to be savored.
Gluten-Free Delight: Perfect for those with dietary restrictions, ensuring everyone can indulge in its sweet goodness.
Easy to Make: With just a few simple ingredients and steps, you’ll find it’s incredibly approachable.
Culinary Adventure: This recipe invites you to experience a taste of Indonesia right at home, expanding your culinary repertoire.
Perfect for Any Occasion: Whether it’s a party, potluck, or cozy coffee break, this cake is a showstopper that guarantees smiles.
For more delightful coconut creations, be sure to check out my Coconut Macaroons!

Sticky Coconut Cake Ingredients

For the Batter

Eggs (2, separated) – Provides structure and moisture; substitute aquafaba for a vegan option.
Granulated Sugar (1¼ cups) – Adds sweetness; use coconut sugar for a richer flavor profile.
Full-Fat Canned Coconut Milk (2¼ cups) – Enhances creaminess and coconut flavor; shake or heat to mix if separated.
Shredded Sweetened Coconut (3 cups) – Contributes texture and flavor; unsweetened coconut can be used for less sweetness.
Glutinous Rice Flour (1½ cups) – Essential for the chewy texture; avoid replacing with regular flour.
Vanilla Extract (1 tsp) – Boosts flavor; can be omitted for a stronger coconut taste.

For the Topping

Egg Yolks (from 2 eggs) – Brushed on top for beautiful color and richness; ensures an enticing golden finish.

Embrace the ease of making this delightful Sticky Coconut Cake at home with these simple ingredients that highlight the lusciousness of coconut in every bite!

How to Make Sticky Coconut Cake

Preheat the oven to 350°F. This is crucial for achieving that perfect bake and golden top. Make sure your oven is ready before beginning the mixing!
Whisk together the egg whites and sugar until they are just combined and slightly frothy. This adds airiness to your cake, ensuring a light texture.
Mix in the full-fat coconut milk gradually, ensuring everything is well-combined. Add the shredded coconut, glutinous rice flour, and vanilla, continuing to stir until no lumps remain in your batter.
Pour the mixture into an 8×8-inch baking pan, spreading it evenly. Bake for 45 minutes, or until the top is set and slightly golden.
Brush the gently cooked surface with the reserved egg yolks. This will give your cake a lovely glossy finish and deepen the flavor.
Broil for 5-10 minutes until it’s golden brown on top. Keep a close eye during this step to avoid burning—the perfect caramelization is what you’re aiming for!
Cool the cake at room temperature for a while before refrigerating it for at least 8 hours. This resting time helps develop the flavors and texture.
Cut into squares or triangles once chilled and serve cold or at room temperature. Enjoy each sticky bite of this delightful treat!

Optional: Serve with a sprinkle of toasted coconut on top for added crunch.

Exact quantities are listed in the recipe card below.

What to Serve with Sticky Coconut Cake?

There’s no better way to elevate your Sticky Coconut Cake experience than by pairing it with delightful sides and beverages that complement its tropical charm.

Tropical Fruit Salad: A refreshing mix of mango, pineapple, and banana adds a burst of vibrant flavors and textures, balancing the cake’s richness beautifully.
Chai Tea: The warm spices of chai enhance the tropical notes in the cake, making for a soothing, aromatic pairing perfect for any occasion.
Coconut Whipped Cream: This luscious topping echoes the flavors of your cake, adding a creamy element that enhances every sticky bite. Serve it on the side for a delightful twist!
Vibrant Sorbet: A scoop of passion fruit or coconut sorbet provides a cool contrast in both temperature and texture, ideal for hot days.
Pineapple Salsa: A zesty, sweet pineapple salsa can cut through the cake’s sweetness, adding a burst of flavor that refreshes the palate.
Coffee: A rich, dark brew pairs beautifully with the sweetness of the cake, making it an excellent choice for afternoon enjoyment or dessert after dinner.

Imagine hosting a cozy gathering, the aroma of your Sticky Coconut Cake wafting through the air, complemented by these enticing pairings—your guests will be in for a treat!

Storage Tips for Sticky Coconut Cake

Room Temperature: Store your Sticky Coconut Cake in a cool, dry place for up to 2 days, covered with plastic wrap to keep it moist.
Fridge: Keep the cake in an airtight container in the refrigerator for up to 2 weeks; this helps maintain its chewy texture while protecting it from absorbing odors.
Freezer: For longer storage, freeze the cake for up to 3 months. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag.
Reheating: To enjoy, simply thaw the cake in the fridge overnight or warm it lightly in the microwave for a few seconds. Enjoy every sticky bite!

Make Ahead Options

These Sticky Coconut Cakes are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance and refrigerate it in an airtight container to maintain freshness. Just mix all the ingredients and store it tightly covered. On the day you’re ready to bake, simply pour the batter into your greased pan and bake as directed, following with the broiling step for that beautiful golden finish. This prep-ahead option not only saves you time but also ensures a deliciously chewy and rich cake, just as delightful as if made fresh on the day of serving. Enjoy your hassle-free baking experience!

Expert Tips for Sticky Coconut Cake

Coconut Milk Check: Ensure your coconut milk is thoroughly mixed before adding it to avoid any pesky lumps in your batter.
Egg Cleaning: Clean the brush after using it to apply egg yolks; this ensures a clean finish on your Sticky Coconut Cake without any raw egg residue.
Broiling Vigilance: Stay close while broiling; the line between golden brown and burnt is thin, and you want the perfect caramelization for beautiful presentation.
Chilling Time: Remember to refrigerate your cake overnight—this crucial step enhances both flavor and texture, making it even more delightful!
Cutting Technique: Use a sharp, wet knife to cut your Sticky Coconut Cake into clean squares or triangles without squishing its deliciously chewy texture.

Sticky Coconut Cake Variations

Feel free to explore these delightful twists that take your Sticky Coconut Cake to new heights of flavor and texture!

Dairy-Free: Swap full-fat coconut milk for almond or cashew milk for a nutty variation, though flavor will change.
Coconut Sugar: Replace granulated sugar with coconut sugar for a deeper caramel flavor and a hint of molasses.
Unsweetened Coconut: For a less sweet version, use unsweetened shredded coconut; it will still pack a flavorful punch.
Mochiko Magic: Use Mochiko (Japanese sweet rice flour) instead of glutinous rice flour for an even chewier texture that delivers!
Spicy Delight: Add a pinch of cayenne or crushed red pepper flakes to the batter for a surprising and delightful heat.
Nutty Twist: Fold in some chopped macadamia nuts or almonds for added crunch and a nutty dimension to each bite.
Citrus Zest: Introduce a teaspoon of lemon or lime zest to the batter for a refreshing citrusy aroma that brightens each mouthful.
Chocolate Drizzle: Drizzle melted chocolate over slices of your finished cake for a delightful chocolate-coconut combination that’s simply divine.

Sticky Coconut Cake Recipe FAQs

What type of coconut milk should I use for the Sticky Coconut Cake?
I recommend using full-fat canned coconut milk for the richest flavor and creaminess. Shake or heat it to mix well if it has separated, which often happens with canned options. Avoid using low-fat versions, as they won’t provide the same luscious texture that makes this cake so special.

How do I know if my ingredients are ripe or in good condition?
For this recipe, it’s all about the coconut! Ensure your shredded coconut is fresh and hasn’t turned stale or rancid; the texture should look moist and sweet. As for the eggs, choose ones that are fresh – a quick sniff test should help; they shouldn’t have any off odors. If you’re using aquafaba as a substitute, make sure it’s from unsalted chickpeas for the best results.

Can I freeze the Sticky Coconut Cake? If so, how?
Absolutely! To freeze your sticky cake, first, allow it to cool completely. Then, cut it into individual pieces and wrap each slice tightly in plastic wrap. Store these wrapped pieces in a freezer-safe bag for up to 3 months. To defrost, simply place the slices in the refrigerator overnight, or for a quicker option, microwave them on low for a few seconds.

How should I store leftover Sticky Coconut Cake?
Store your leftover cake in an airtight container in the refrigerator for up to 2 weeks. To maintain its deliciously chewy texture, make sure it’s well-wrapped and kept away from strong odors in your fridge. If you prefer it at room temperature, just be sure to consume it within 2 days for the best quality!

What’s the best way to cut the cake without ruining its texture?
To get clean cuts without squishing the Sticky Coconut Cake, use a sharp knife that’s slightly damp. This prevents the sticky cake from clinging to the knife, ensuring that every square or triangle comes out beautifully shaped. Just be sure to wipe the knife clean in between cuts to maintain that pristine finish!

Are there any dietary considerations for pets or allergies I should be aware of?
Yes! This cake primarily consists of coconut and sugar, which aren’t suitable for pets, especially dogs, due to the high sugar content and potential digestive issues. If you have allergies, be cautious with the ingredients—particularly the eggs and potential cross-contamination with gluten. Always read labels thoroughly if you opt for packaged shredded coconut or canned coconut milk.