Sticky Coconut Cake Recipe
I just pulled this Sticky Coconut Cake from the pan, and the sweet, toasty aroma of coconut is absolutely filling my kitchen. After letting it chill, I cut myself the first slice, and the texture is just incredible and it’s dense, chewy, and wonderfully moist, almost like a giant coconut macaroon.
This isn’t your typical light and fluffy cake; it’s something much more satisfying and unique. The rich coconut flavor is so intense and delicious. I can already tell this is going to be a new favorite treat for me, perfect for a little afternoon pick-me-up.
Ingredients
Here are the key components you’ll need to create this delightfully chewy and coconut-packed cake.
For the Cake
- 2 eggs, separated: Separating the eggs is crucial. The whites are mixed into the batter, while the yolks create a rich, golden glaze on top.
- 1 ¼ cup granulated sugar: Provides the necessary sweetness to balance the rich coconut.
- 2 ¼ cup full-fat canned coconut milk: Be sure to use full-fat for the creamiest texture and richest flavor. Shake the can well before opening to combine the cream and water.
- 3 cups shredded sweetened coconut: Sweetened coconut flakes work perfectly here, adding both texture and sweetness.
- 1 ½ cup glutinous rice flour: This is the star ingredient for that signature sticky, chewy, mochi-like texture. Do not substitute with regular all-purpose flour, as it will not yield the same result.
- 1 teaspoon vanilla extract: A little vanilla enhances the sweetness and complements the coconut flavor beautifully.
Note: The listed ingredients will yield approximately 18 small triangle servings.
Variations
While this recipe is fantastic as is, you can easily adapt it to your preferences.
- Add Citrus Zest: Mix in the zest of one lime or orange into the batter for a bright, citrusy note that cuts through the richness.
- Chocolate Chip: Fold in about a half-cup of mini chocolate chips for a flavor combination reminiscent of a Mounds bar.
- Nutty Crunch: Add ½ cup of chopped macadamia nuts or almonds to the batter for a delightful textural contrast.
- Pandan Flavor: If you can find pandan extract, add a teaspoon to the batter for a more traditional Southeast Asian flavor that pairs wonderfully with coconut.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 10 hours (includes 9 hours of chilling time)
Equipment You Need
- 8×8-inch Baking Pan: The perfect size for achieving a cake that is thick and chewy.
- Mixing Bowl: A medium-sized bowl is all you need to combine the simple batter.
- Whisk: For mixing the egg whites and sugar, and for ensuring the batter is smooth.
- Pastry Brush: To gently apply the egg yolk wash on top of the cake before broiling.
- Wire Cooling Rack: Essential for allowing the cake to cool down evenly after baking.
How to Make Sticky Coconut Cake?
This cake is surprisingly simple to make, requiring just one bowl for mixing and a straightforward baking process. The most important part of the recipe is the chilling time, which allows the cake to set properly, resulting in its signature dense and chewy texture. From mixing the batter to the final broil, each step is easy to follow.
Step 1: Mix the Batter
First, preheat your oven to 350° F. In a medium mixing bowl, whisk together the egg whites and the granulated sugar. Once they are combined, slowly mix in the full-fat coconut milk. After that, add the shredded coconut, glutinous rice flour, and vanilla extract. Stir everything together until the ingredients are well combined and you have a thin, liquidy batter with no lumps of coconut.
Step 2: Bake the Cake
Pour the prepared batter into an ungreased 8×8-inch baking pan. Place the pan in your preheated oven and bake for 45 minutes. The cake will be set but still pale on top when it’s ready for the next step. It won’t rise like a traditional American cake, so don’t be concerned if it appears dense.
Step 3: Broil the Top
After 45 minutes of baking, carefully remove the pan from the oven. Gently brush the reserved egg yolks over the top surface of the cake. Be careful not to press too hard, as the top can be delicate. Set your oven to broil and place the cake back in, watching it very closely. Broil for 5 to 10 minutes, or just until the top turns a beautiful golden brown.
Step 4: Cool and Chill
Once the top is golden, remove the cake from the oven and place the pan on a wire rack to cool completely to room temperature. After it has cooled, cover the pan with plastic wrap and transfer it to the refrigerator. Let it chill overnight, or for at least 8 hours. This step is essential for the cake to set properly and achieve its sticky, chewy texture. Once chilled, cut it into squares or triangles and serve.
Additional Tips for Making this Recipe Better
Having made this a few times, I’ve learned a couple of things that help ensure it turns out perfectly every time.
- When you open your can of coconut milk, I’ve found it can sometimes be separated. I like to pour it into a measuring cup and whisk it vigorously or even gently warm it to get it smooth before adding it to the batter.
- I can’t stress this enough: watch the cake like a hawk when it’s under the broiler. It can go from perfectly golden to burnt in a matter of seconds. I stand right by the oven door.
- Chilling is not optional! The first time I made it, I was impatient and cut into it too early. The texture is so much better—chewier and firmer—when you let it set properly in the fridge overnight.
- For really clean cuts, I use a sharp knife and wipe it clean between each slice. This prevents the sticky cake from tearing and gives you those nice, neat edges.
How to Serve Sticky Coconut Cake?
This cake is best served chilled or at room temperature. Its dense, chewy texture makes it ideal for cutting into small, bite-sized pieces. For a simple and elegant presentation, cut the cake into squares, then slice each square diagonally to create small triangles. Serve them on a platter, perhaps with each piece nestled in a colorful mini cupcake liner for easy handling at parties. It’s a wonderful treat to enjoy with a cup of coffee or tea in the afternoon.
Nutritional Information
Here is an approximate nutritional breakdown for one serving of this cake.
- Calories: 268 kcal
- Protein: 3g
- Carbohydrates: 29g
- Fat: 17g
Make Ahead and Storage
This cake is an excellent make-ahead dessert, as its flavor and texture are perfect after a day in the fridge.
You can store the cake in an airtight container in the refrigerator for up to two weeks. It can also be kept at room temperature for a couple of days if it is covered tightly, though it is best enjoyed chilled.
For longer-term storage, this cake freezes beautifully. Cut the set cake into individual slices, wrap each one tightly in plastic wrap, and place them in a freezer-safe bag or container. It will keep for up to three months. To enjoy, simply thaw a slice in the refrigerator overnight or on the counter for a few hours.
Why You’ll Love This Recipe?
There are many reasons to fall in love with this unique and delicious coconut cake.
- Amazing Texture: If you’re a fan of mochi, you will adore the satisfyingly dense, sticky, and chewy texture of this cake, which comes from the glutinous rice flour.
- Intense Coconut Flavor: This cake is a dream for any coconut lover. It uses both coconut milk and shredded coconut, delivering a rich, sweet, and unmistakable coconut taste in every bite.
- Naturally Gluten-Free: Because this recipe uses glutinous rice flour instead of wheat flour, it is naturally gluten-free, making it a great option for those with dietary sensitivities.
- Incredibly Easy to Make: With a simple one-bowl mixing process and no complicated steps, this is a very approachable recipe, even for beginner bakers.
