Description

This Sticky Coconut Cake is a delectable treat for coconut lovers, combining the rich flavors of coconut milk and shredded coconut with the chewy texture of glutinous rice flour. Baked to a golden perfection and finished with a broiled egg yolk glaze, this cake is wonderfully moist and sticky, perfect for a unique dessert experience. The refrigerating step allows the cake to set perfectly, resulting in a tender yet sticky bite that coconut enthusiasts will adore.

Ingredients

Scale

Eggs

3 large Eggs (separated) (Substitute with aquafaba for a vegan option)

Dry Ingredients

1 cup Granulated Sugar (Any granulated sugar works beautifully)
1 cup Shredded Sweetened Coconut (Choose sweetened or unsweetened as per preference)
1 cup Glutinous Rice Flour (Mochiko is a great alternative)

Wet Ingredients

1 cup Full Fat Canned Coconut Milk (Ensure to shake well before use)
1 teaspoon Vanilla Extract (Optional but recommended)

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare it for baking the cake.
Whisk egg whites and sugar: In a clean bowl, whisk the separated egg whites together with granulated sugar until the mixture is combined and slightly frothy, which will help create a light texture.
Add wet and dry ingredients: Gently mix in the full-fat coconut milk, then fold in the shredded coconut, glutinous rice flour, and vanilla extract. Stir everything until the batter is smooth and well incorporated.
Pour and bake: Transfer the batter into an 8×8-inch baking pan, spreading it evenly. Bake for about 45 minutes or until the top turns golden brown.
Broil with egg yolk glaze: Brush the top of the cake with the reserved egg yolks, then place it under the broiler for 5-10 minutes. Watch carefully to ensure it doesn’t burn, adding a glossy finish.
Cool and refrigerate: Allow the cake to cool completely on a wire rack at room temperature. Once cooled, refrigerate it for at least 8 hours to let the sticky texture set beautifully.

Notes

For a vegan version, substitute eggs with aquafaba (chickpea brine).
Sweetened shredded coconut will add more sweetness, so you may adjust sugar accordingly.
Ensure the coconut milk is well shaken before measuring for consistent richness.
Broiling requires close attention to avoid burning the egg yolk glaze.
Allowing the cake to chill overnight enhances the sticky texture and flavor melding.