Sticky Coconut Cake
Indulge in the delightful flavors of Sticky Coconut Cake, a gluten-free dessert inspired by Indonesian cuisine. This irresistible cake is a perfect blend of rich coconut and a soft, sticky texture that will leave you craving more. With minimal prep time and easy-to-follow instructions, this treat is ideal for any occasion—whether you’re hosting a gathering or simply treating yourself to something sweet. Each bite offers a tropical escape, making it a must-try for coconut lovers. Enjoy it chilled or at room temperature, and serve with fresh fruits or whipped cream for an added touch of indulgence.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 9
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Ingredients
Scale
- 2 eggs (separated)
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk the egg whites with granulated sugar until combined. Mix in coconut milk, shredded coconut, rice flour, and vanilla until smooth.
- Pour the batter into an 8×8-inch baking pan and bake for 45 minutes.
- Brush egg yolks on top and broil for an additional 5-10 minutes until golden brown.
- Cool completely on a wire rack before refrigerating overnight for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://firstfoodie.com/sticky-coconut-cake/