Sticky Coconut Cake Recipe (Easy & Irresistible!)
Who can resist the allure of a moist, sticky cake packed with rich coconut flavor? Sticky Coconut Cake is not just a dessert; it’s a journey to a tropical paradise, bite by bite. With its unique chewy texture and sweet, aromatic coconut taste, this cake is a showstopper for any occasion.
Made with simple ingredients like glutinous rice flour and coconut milk, this cake is naturally gluten-free and irresistibly indulgent. Its sticky, soft texture paired with a caramelized golden crust is pure magic. Whether you’re hosting a dinner party or enjoying a quiet weekend treat, this recipe will quickly become your favorite go-to dessert.
Imagine the smell of coconut wafting through your kitchen as this beauty bakes to perfection. It’s the kind of dessert that makes everyone ask for the recipe after the first bite. The best part? It’s surprisingly easy to make, so you can whip it up any time a craving strikes.
Ready to bring a taste of the tropics to your table? Follow along for the full recipe, complete with tips to make your Sticky Coconut Cake absolutely unforgettable. Let’s get baking!
Why You’ll Love This Recipe
- Tropical Delight: The combination of coconut milk and shredded coconut delivers a luscious tropical flavor.
- Unique Texture: Glutinous rice flour gives this cake its iconic chewy, sticky texture.
- Easy to Make: Just mix, bake, and enjoy!
- Perfect for Sharing: A hit at parties, potlucks, or casual get-togethers.
- Naturally Gluten-Free: Made without regular flour, it’s ideal for those avoiding gluten.
Required Kitchen Tools
To make this Sticky Coconut Cake, you’ll need:
- A mixing bowl
- A whisk or electric mixer
- A spatula
- A baking dish (9×13-inch works best)
- Parchment paper
Ingredients for Sticky Coconut Cake
Here’s what you’ll need to create this delightful dessert:
- 2 eggs, separated
- 1¼ cup granulated sugar
- 2¼ cup full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cup glutinous rice flour
- 1 teaspoon vanilla extract
Variations for Sticky Coconut Cake
- Add a Citrus Twist: Mix in lime or lemon zest for a refreshing tang.
- Top It Off: Sprinkle toasted coconut flakes or drizzle with condensed milk for extra indulgence.
- Chocolate Lover’s Twist: Add mini chocolate chips to the batter for a hint of cocoa.
- Spiced Coconut Cake: Add a pinch of cinnamon or cardamom for a warm, spiced flavor.
Step-by-Step Instructions
1. Prepare the Ingredients
Separate the eggs, placing the yolks and whites in separate bowls. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. Beat the Egg Whites
Using a whisk or electric mixer, beat the egg whites until they form stiff peaks. This step ensures the cake has a light and airy texture.
3. Mix the Wet Ingredients
In another bowl, whisk together the egg yolks, sugar, coconut milk, and vanilla extract until well combined.
4. Incorporate the Dry Ingredients
Gradually add the glutinous rice flour to the wet mixture, whisking to avoid lumps. Fold in the shredded coconut.
5. Fold in the Egg Whites
Gently fold the beaten egg whites into the batter using a spatula. This will lighten the batter and help the cake rise slightly.
6. Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 40-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Slice
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice into squares and serve.
Serving and Decoration
How to Serve Sticky Coconut Cake
- Warm with Ice Cream: Serve warm slices with a scoop of vanilla or coconut ice cream.
- Drizzled with Syrup: Add a drizzle of caramel or coconut syrup for added decadence.
- Topped with Fruits: Pair with fresh mango slices or pineapple chunks for a tropical flair.
Storing Sticky Coconut Cake
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm slightly before serving to restore the sticky texture.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw and warm before eating.
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 12g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 40mg |
| Total Carbs | 36g |
| Dietary Fiber | 2g |
| Sugars | 22g |
| Protein | 4g |
Conclusion
Sticky Coconut Cake is a simple yet unforgettable dessert that brings tropical sweetness to your table. Its unique texture and rich coconut flavor make it perfect for any gathering or quiet evening at home. Whether you enjoy it warm with ice cream or paired with fresh fruit, this cake will leave everyone asking for seconds.
Sticky Coconut Cake FAQs
Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is key to achieving the sticky, chewy texture that makes this cake special.
What can I substitute for shredded sweetened coconut?
You can use unsweetened shredded coconut, but consider adding an extra tablespoon of sugar to balance the sweetness.
Can I make this cake dairy-free?
It’s already dairy-free! Just double-check the labels of your ingredients to confirm.
Enjoy baking this tropical treat! Let me know how yours turns out.
