Description
Indulge in the irresistible charm of Sticky Coconut Cake, a delightful gluten-free Indonesian dessert that perfectly balances rich coconut flavors with a soft, chewy texture. This easy-to-make treat is ideal for any occasion, whether you’re hosting a gathering or simply craving something sweet at home. With its tropical essence and versatile serving options, this cake promises to be a hit among coconut lovers and novice bakers alike. Experience the joy of baking as you create this luscious dessert that can be enjoyed chilled or at room temperature.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350° F (175° C).
- In a medium bowl, whisk egg whites and granulated sugar until combined, then add full-fat coconut milk while continuing to whisk.
- Stir in shredded coconut, glutinous rice flour, and vanilla extract until well mixed.
- Pour the batter into an 8×8-inch baking pan and bake for about 45 minutes or until set.
- Remove from the oven and brush with egg yolks; broil for 5-10 minutes until golden brown.
- Allow to cool completely on a wire rack before refrigerating overnight to set.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 square piece (60g)
- Calories: 210
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg