Sticky Coconut Cake is a luscious, moist dessert that brings the tropical flavors of coconut to the forefront. This cake features a rich coconut milk base, complemented by shredded sweetened coconut, which creates a dense, yet tender texture. The addition of glutinous rice flour makes this cake extra sticky and chewy, providing a unique texture that sets it apart from other cakes. Whether you’re serving it for a special occasion or simply indulging in a sweet treat, this cake is sure to satisfy your coconut cravings.

The process of making Sticky Coconut Cake is relatively simple, yet the result is an irresistible dessert that perfectly balances sweetness and coconut flavor. The cake’s soft, sticky texture combined with the coconut’s natural richness makes it a perfect pairing with a hot cup of tea or coffee. This cake is not only a delight to eat but also a great option for those looking for a gluten-free dessert. Its tropical, chewy texture will transport your taste buds to a sunny paradise, making every bite worth savoring.

Why You’ll Love This Recipe

1. Rich Coconut Flavor

The use of full-fat coconut milk and shredded coconut gives this cake a deep and satisfying coconut flavor, perfect for coconut lovers.

2. Unique Texture

The glutinous rice flour creates a sticky, chewy texture that’s both dense and soft, making it stand out from regular cakes.

3. Simple Ingredients

This cake requires only a few key ingredients, making it an easy dessert to whip up even when you’re short on time.

4. Gluten-Free

Made with glutinous rice flour instead of regular flour, this cake is naturally gluten-free, making it a great option for those with dietary restrictions.

5. Versatile

Sticky Coconut Cake can be served on its own or with a variety of toppings, such as whipped cream, fresh fruit, or a drizzle of honey.

Ingredients

Eggs (separated)
Granulated sugar
Full-fat canned coconut milk
Shredded sweetened coconut
Glutinous rice flour
Vanilla extract

Variations

Chocolate Coconut Cake: Add some cocoa powder to the batter for a chocolatey twist on this coconut classic.
Tropical Twist: Incorporate pineapple chunks into the batter for a tropical fruit addition that complements the coconut flavor.
Vegan Version: Use flax eggs or aquafaba in place of regular eggs and ensure that the sugar is vegan-friendly for a plant-based alternative.
Citrus Infusion: Add lemon or lime zest to the batter for a hint of citrus that enhances the coconut’s natural sweetness.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a round or square cake pan to ensure the cake doesn’t stick.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, whisk together the egg yolks, granulated sugar, and coconut milk until the mixture is smooth and well combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, combine the shredded coconut, glutinous rice flour, and vanilla extract. Stir until the dry ingredients are evenly distributed.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring to form a thick, sticky batter.

Step 5: Whip the Egg Whites

In another bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate them.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as-is or top with whipped cream or fresh fruit for extra flavor.

Tips for Making the Recipe

Don’t Overmix: When folding the whipped egg whites into the batter, do so gently to preserve the light, airy texture.
Use Full-Fat Coconut Milk: For the best flavor and richness, make sure to use full-fat coconut milk, not the light version.
Gluten-Free Assurance: Make sure the glutinous rice flour you use is certified gluten-free if you’re making the cake for someone with a gluten sensitivity.
Room Temperature Ingredients: For smoother batter, ensure the eggs and coconut milk are at room temperature before mixing.
Don’t Skip the Cooling Time: Allow the cake to cool completely to set its sticky texture before serving.

How to Serve

Sticky Coconut Cake can be served on its own or paired with a variety of toppings. Consider adding a dollop of whipped cream, fresh berries, or a sprinkle of toasted coconut on top for extra texture and flavor. It’s also delicious with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered in an airtight container at room temperature for up to 3 days. The cake will stay moist and sticky, making it an excellent leftover dessert.

Freezing

Sticky Coconut Cake freezes well. Once completely cooled, wrap the cake in plastic wrap and then aluminum foil before placing it in the freezer. It will last for up to 2 months in the freezer. To thaw, place the cake in the refrigerator overnight and bring it to room temperature before serving.

Reheating

To reheat, microwave individual slices for 15-20 seconds, or warm the whole cake in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I make this cake without eggs?

Yes, you can substitute the eggs with flax eggs or aquafaba for a vegan version.

2. Can I use unsweetened coconut milk instead of full-fat coconut milk?

Full-fat coconut milk gives the cake its rich, creamy texture. Using unsweetened coconut milk may result in a less rich flavor.

3. Can I use coconut flour instead of glutinous rice flour?

Glutinous rice flour is essential for the sticky texture of this cake, so coconut flour is not a suitable substitute.

4. How can I make the cake sweeter?

You can increase the sugar by a couple of tablespoons if you prefer a sweeter cake, but be careful not to overpower the coconut flavor.

5. Can I use unsweetened shredded coconut?

Sweetened shredded coconut provides the right amount of sweetness for this recipe. If you use unsweetened, you may need to adjust the sugar content to compensate.

6. Can I make this cake in advance?

Yes, you can make this cake a day or two in advance. Just store it properly, and it will still have its signature sticky texture.

7. How do I know when the cake is done?

The cake should be golden brown on top and a toothpick inserted into the center should come out clean.

8. Can I add other flavors to this cake?

Absolutely! You can add vanilla bean, almond extract, or even a bit of rum for a more complex flavor profile.

9. Can I use a different type of flour?

Glutinous rice flour is essential for the texture of this cake. Other flours will not provide the same sticky, chewy result.

10. Is this cake gluten-free?

Yes, this cake is gluten-free as it uses glutinous rice flour instead of regular wheat flour.

Conclusion

Sticky Coconut Cake is a delightful and unique dessert that captures the essence of coconut in every bite. The combination of coconut milk, shredded coconut, and glutinous rice flour creates a rich, sticky texture that’s sure to please. Whether you serve it for a special occasion or as a simple treat, this cake is an irresistible way to enjoy the tropical flavors of coconut.