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Sticky Coconut Cake with Shredded Coconut Recipe

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4 from 11 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This Sticky Coconut Cake with Shredded Coconut is a moist, chewy dessert that combines the rich flavors of coconut milk and sweetened shredded coconut with the unique texture of glutinous rice flour. Lightened by whipped egg whites, this cake offers a delightful balance between stickiness and fluffiness. Perfect served at room temperature or chilled, it's an indulgent treat that brings a tropical touch to any occasion.

Ingredients

Eggs

  • 2 eggs, separated

Wet Ingredients

  • 2¼ cups full fat canned coconut milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1¼ cup glutinous rice flour
  • 1½ cup shredded sweetened coconut
  • 1¼ cup granulated sugar

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Lightly grease a baking pan suitable for sticky cakes or line it with parchment paper for easy removal.
  2. Beat egg whites: In a clean bowl, whisk the egg whites until stiff peaks form. This will help add airiness to the dense cake.
  3. Mix wet ingredients: In another large bowl, combine the egg yolks, granulated sugar, and vanilla extract. Whisk until the sugar is dissolved and mixture is smooth. Gradually add the coconut milk while stirring.
  4. Add dry ingredients: Sift the glutinous rice flour into the wet mixture, gently folding to combine. Then fold in the shredded sweetened coconut until evenly distributed.
  5. Incorporate egg whites: Carefully fold the beaten egg whites into the batter in three additions, preserving the airiness to keep the cake light yet sticky.
  6. Bake: Pour the batter into the prepared baking pan and smooth the surface. Bake in the preheated oven for about 50-60 minutes or until the top is golden and a skewer inserted comes out mostly clean with a few moist crumbs.
  7. Cool and serve: Let the cake cool completely in the pan to allow it to set. Once cooled, cut into squares and serve. This cake is delicious at room temperature or slightly chilled.

Notes

  • Use full fat canned coconut milk for the best texture and flavor.
  • Gently folding the egg whites into the batter preserves airiness, which prevents the cake from becoming too dense.
  • Ensure the cake is fully cooled before slicing to maintain its sticky texture.
  • You can line the baking pan with parchment paper to prevent sticking and for easier removal.
  • This cake can be stored in the refrigerator for up to 3 days; serve chilled or at room temperature.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Asian

Find it online: https://recipesbylea.com/sticky-coconut-cake-with-shredded-coconut-recipe/