Name: Irresistible Sticky Coconut Cake: A Chewy Coconut Delight
Prep time: 15 min
Cook time: 45 min
Total time: 540 min
Ingredients: 2 large Eggs, separated (Substitute with aquafaba for a vegan option.); 1¼ cups Granulated Sugar (No significant alternatives recommended.); 2¼ cups Full-Fat Canned Coconut Milk (Mix well before using as it may separate in the can.); 3 cups Shredded Sweetened Coconut (Optional to use unsweetened for a less sweet cake.); 1½ cups Glutinous Rice Flour (Substitute with Mochiko for best results.); 1 teaspoon Vanilla Extract (Optional but recommended.); 2 large Egg Yolks (Brushing on top gives a beautiful golden crust.); Optional Spices (Consider adding a sprinkle of cinnamon for extra flavor.)

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As I sifted through the pantry, the scent of coconut lingered in the air, sparking memories of tropical escapes and sun-kissed beaches. That’s when I decided it was the perfect opportunity to whip up an Easy Gluten-Free Indonesian Sticky Coconut Cake, or Wingko Babat, a beloved treat that marries simplicity with indulgence. This delightful dessert is not only a charming nod to Indonesia’s vibrant snack culture but is also a versatile recipe designed to fit the U.S. kitchen—perfect for coconut lovers and those seeking a sweet escape from everyday desserts. Quick to prepare and loaded with rich coconut goodness, this sticky cake is guaranteed to satisfy your cravings while being gluten-free, making it a wonderful option for all. Are you ready to embark on this flavorful journey?

Why is This Cake a Must-Try?

Irresistible flavors: This Sticky Coconut Cake is infused with rich coconut goodness that transports you straight to a tropical paradise.

Easy to make: You only need basic ingredients and straightforward methods—perfect for home bakers of all skill levels!

Versatile treat: Serve it at parties or potlucks; this cake’s chewy texture will delight everyone, whether enjoyed chilled or at room temperature.

Crowd-pleaser: Impress your guests with an exotic dessert that stands out from the usual — think of pairing it with a scoop of homemade Honey Cheesecake Salted for an unforgettable experience!

Gluten-free option: Making this recipe gluten-free ensures everyone can indulge without worry, ideal for those looking to avoid gluten in their diets.

Get ready to enjoy a slice of paradise that’s not just a dessert, but a joyful celebration of flavors!

Ingredients for Sticky Coconut Cake

• Dive into the flavors of this delightful dessert with the following ingredients!

For the Batter

Eggs (2, separated) – Provides structure and richness; substitute with aquafaba for a vegan option.
Granulated Sugar (1¼ cups) – Sweetens the cake and contributes to caramelization; no significant alternatives recommended.
Full-Fat Canned Coconut Milk (2¼ cups) – Adds moisture and rich coconut flavor; mix well before using as it may separate in the can.
Shredded Sweetened Coconut (3 cups) – Enhances the coconut flavor and texture; optional to use unsweetened for a less sweet cake.
Glutinous Rice Flour (1½ cups) – Essential for the chewy texture; substitute with Mochiko (Japanese sweet rice flour) for best results.
Vanilla Extract (1 teaspoon) – Adds depth of flavor and complements the coconut; optional but recommended.

For the Topping

Egg Yolks (2) – Brushing on top before broiling gives a beautiful golden crust.
Optional Spices – Consider adding a sprinkle of cinnamon for an extra layer of flavor!

This delightful Sticky Coconut Cake is not only a visual treat but a must-try dessert for anyone excited to embrace the rich, creamy taste of coconut in every bite!

Step‑by‑Step Instructions for Sticky Coconut Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that when you’re ready with the batter for your Sticky Coconut Cake, the oven will be at the perfect temperature to create that lovely golden crust. Prepare an 8×8-inch baking pan by greasing it lightly, so your cake comes out easily once baked.

Step 2: Prepare the Batter
In a medium bowl, whisk together the egg whites and granulated sugar until well combined, about 2-3 minutes. Gradually add the full-fat canned coconut milk, mixing until smooth. Then, fold in the shredded sweetened coconut, glutinous rice flour, and vanilla extract, ensuring there are no lumps in your batter. This mixture should be creamy and thick, perfect for the next step.

Step 3: Bake the Cake
Pour the batter from the mixing bowl into your prepared baking pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 45 minutes. Keep an eye on it; the top should turn golden and a toothpick inserted into the center should come out mostly clean, indicating it’s fully cooked and ready for the next step.

Step 4: Add a Golden Topping
Once the cake is baked, remove it from the oven. In a small bowl, whisk the egg yolks until smooth. Gently brush the egg yolks over the top of the cake, creating a shiny surface. Return the cake to the oven and switch to the broiler for 5-10 minutes, watching closely until the top is beautifully golden and slightly crispy.

Step 5: Cool and Set
After broiling, take the cake out and let it cool to room temperature on a wire rack. This cooling process allows the flavors of the Sticky Coconut Cake to meld beautifully. Once cooled, cover the cake and refrigerate it for at least 8 hours, allowing it to set for a firmer texture before slicing.

Step 6: Serve the Cake
When ready to serve, remove the cake from the refrigerator and cut it into squares or triangles as desired. This delightful Sticky Coconut Cake can be enjoyed chilled or at room temperature, bringing a taste of Indonesia right to your home kitchen on any occasion.

What to Serve with Easy Gluten-Free Indonesian Sticky Coconut Cake

As you prepare to savor this chewy, blissful treat, let your imagination wander to a beautifully crafted meal infused with complementary flavors and textures.

Tropical Fruit Salad: A refreshing mix of pineapple, mango, and kiwi lifts the dessert, bringing a burst of bright, sweet-tart contrasts.
Imagine a beautiful bowl filled with colors, refreshing fruit cut into bite-sized pieces adds a tropical flair and balances the decadence of the cake beautifully.
Coconut Ice Cream: Creamy coconut ice cream offers a luscious pairing, accentuating the cake’s rich coconut flavor in every delightful bite.
Top your sticky cake with a scoop of this indulgent ice cream, a perfect way to take the coconut experience to another level!
Mango Sticky Rice: This classic Asian dessert complements the cake’s chewiness while adding layers of sweetness and texture that tantalize the taste buds.
Each bite of mango sticky rice’s warm, fragrant sweetness provides a delightful contrast to the cold and rich sticky coconut cake.
Black Sesame Tea: A warm cup of this subtly nutty beverage offers a soothing counterpoint, enhancing the flavors while wrapping your taste buds in a gentle embrace.
Sliced Almonds: A sprinkle of toasted almond slices adds crunch and a nutty flavor that beautifully complements the cake’s chewy consistency.
The combination of textures will keep every bite interesting, inviting your guests to linger longer around the dessert table!
Thai Iced Tea: This smooth, creamy drink pairs well with the cake, balancing its sweet richness with a hint of spice and unique flavor.
Imagine savoring a slice of the cake while sipping on this delightful drink, a perfect accompaniment to elevate your dessert experience.
Chilled Coconut Water: Light and refreshing, this drink hydrates while emphasizing the dessert’s coconut essence, keeping the tropical vibes alive.
Serving this alongside your sticky cake will create a blissfully cohesive experience that transports you straight to a sunny beach!

Sticky Coconut Cake Variations & Substitutions

Feel free to play with flavors and ingredients to make this Sticky Coconut Cake your own!

Vegan Swap: Use aquafaba instead of egg whites for a completely plant-based version that maintains the texture wonderfully.
Nutty Twist: Add ½ cup of finely chopped nuts like almonds or cashews for a delightful crunch and added richness in every bite.
Milk Alternatives: Replace coconut milk with almond or cashew milk for a different flavor, though it will change the traditional taste of the cake.
Sweetness Control: If you prefer a less sweet cake, use unsweetened shredded coconut and cut down on granulated sugar to your liking.
Flavor Boost: Mix in 1 teaspoon of ground cinnamon or nutmeg with your batter for a warm, comforting spice that elevates the coconut flavor beautifully.
Moisture Additions: Incorporate a splash of pineapple juice for a tropical twist that complements the coconut wonderfully, adding both moisture and flavor.
Spicy Kick: For those who enjoy heat, consider adding finely chopped fresh chili or a pinch of cayenne to the batter for a unique kick that pairs interestingly with the sweetness.
Fruity Version: Fold in some ripe mashed bananas or finely diced mango to introduce a fresh fruit note that complements the cake’s chewy texture.

Whichever variation you choose, this sticky delight is sure to bring smiles! And if you’re looking for more delicious recipes, try out my Strawberry Spoon Cake or indulge in a slice of Blueberry Crisp Cheesecake Bars. Happy baking!

Storage Tips for Sticky Coconut Cake

Fridge: Store the Sticky Coconut Cake in an airtight container for up to 2 weeks to keep it fresh and moist.
Freezer: For longer storage, wrap individual portions in plastic wrap and place in a freezer-safe bag. It can last for up to 3 months.
Thawing: When you’re ready to enjoy, simply thaw the cake in the fridge overnight or let it sit at room temperature for a few hours.
Reheating: If you prefer it warm, gently heat slices in the microwave for about 10-15 seconds.

Make Ahead Options

These Sticky Coconut Cakes are a lifesaver for busy home cooks! You can prepare the batter up to 24 hours in advance; simply follow the instructions up to the baking step and refrigerate the prepared batter in an airtight container. For optimal freshness, cover the batter tightly to prevent it from drying out. To maintain quality, mix well before pouring into your baking pan. When you’re ready to bake, simply transfer the chilled batter into the prepared pan and bake as directed. Remember, once baked, the Sticky Coconut Cake can also be refrigerated for up to 3 days, ensuring that it remains just as delicious when it’s time to serve!

Expert Tips for the Best Sticky Coconut Cake

Coconut Milk Care: Always shake the can of coconut milk well before using; the cream can separate and affect the cake’s moisture level.
Broiling Vigilance: When broiling, keep a close eye on the cake to prevent burning; it can go from golden to burnt in moments!
Texture Secrets: Substitute glutinous rice flour with Mochiko for the best chewy texture, ensuring your Sticky Coconut Cake retains its signature consistency.
Chill Time: Don’t skip the cooling step! Refrigerating the cake for at least 8 hours allows the flavors to meld and the texture to firm up, making slicing easier.
Experiment with Sweetness: If using sweetened shredded coconut, consider reducing the granulated sugar slightly, especially if you’re aiming for a less sweet dessert.

Sticky Coconut Cake Recipe FAQs

What type of coconut milk should I use for this recipe?
I recommend using full-fat canned coconut milk for a rich flavor and moisture. Be sure to shake the can well before opening to incorporate any separated cream and liquid, ensuring your Sticky Coconut Cake achieves the right texture.

How should I store my Sticky Coconut Cake?
Store the cake in an airtight container in the refrigerator for up to 2 weeks, which helps maintain its delightful moisture. If you’d like to keep it for a longer period, wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 3 months!

Can I use alternatives for glutinous rice flour?
Absolutely! While glutinous rice flour is essential for that chewy texture, you can substitute it with Mochiko (Japanese sweet rice flour) for similar results. If you are looking for a non-gluten alternative, be sure to check that your Mochiko is certified gluten-free.

What if my cake doesn’t set after refrigeration?
If your cake seems too soft or doesn’t set properly after refrigerating for the recommended 8 hours, it may be due to not baking it long enough. Make sure to bake until a toothpick inserted in the center comes out mostly clean. If issues persist, next time try using slightly more glutinous rice flour for additional structure.

How long will the flavors stay fresh when frozen?
Your Sticky Coconut Cake will maintain its delightful flavors and textures for up to 3 months in the freezer. Just remember to wrap it tightly to prevent freezer burn, and it’s best enjoyed within this timeframe to savor its rich coconut goodness!

Is this cake suitable for people with nut allergies?
Yes, this Sticky Coconut Cake is free from nuts, making it a great dessert option for those with nut allergies. However, always check the specific brands of the ingredients you use to ensure they are nut-free, especially the coconut products.