Description
A deliciously moist and sweet coconut cake made with glutinous rice flour and full-fat coconut milk, topped with shredded coconut for added texture and flavor. This cake is rich, sticky, and perfect for coconut lovers!
Ingredients
Scale
- 2 eggs, separated
- 1 ¼ cups granulated sugar
- 2 ¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1 ½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, whisk the egg yolks and sugar together until light and fluffy.
- Add the coconut milk and vanilla extract to the mixture and stir well to combine.
- Gradually add the glutinous rice flour to the wet mixture, mixing until the batter is smooth.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, making sure to preserve the fluffiness.
- Stir in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve as is or with a light dusting of powdered sugar if desired.
Notes
- The glutinous rice flour gives the cake its chewy and sticky texture. Be sure to use glutinous rice flour and not regular rice flour.
- For an extra coconut flavor, you can toast the shredded coconut before adding it to the batter.
- This cake can be served on its own or paired with a dollop of whipped cream or coconut whipped cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired (Coconut)
Keywords: Sticky Coconut Cake, Coconut Cake, Gluten-Free Cake, Coconut Dessert, Coconut Milk Cake