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Sticky Coconut Cake: A Tropical Delight
Youssef Hb

Sticky Coconut Cake: A Tropical Delight

At Eminent Recipes, we've perfected a Sticky Coconut Cake that balances chewy texture with tropical sweetness. Created after years of experimenting with glutinous rice flour and coconut milk, this dessert is a quick, customizable family favorite for both simple and festive occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: Tropical Asian Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

  • Large Eggs, separated
  • Granulated Sugar
  • Full Fat Coconut Milk (14 oz can)
  • Shredded Sweetened Coconut
  • Glutinous Rice Flour
  • Vanilla Extract

Method
 

  1. Preheat oven to 350°F (175°C)
  2. Grease an 8x8-inch baking pan
  3. Beat egg whites in medium bowl until frothy
  4. Gradually add 1/2 cup sugar to whites, whisk until glossy
  5. Combine coconut milk, shredded coconut, rice flour, remaining sugar, and vanilla in a bowl until smooth
  6. Pour batter into pan and bake for 45 minutes or until set
  7. Brush cake with beaten egg yolk and broil for 5-10 minutes until golden
  8. Cool completely, refrigerate 8+ hours to firm

Notes

For vegan version, substitute aquafaba for egg whites/yolks
Use unsweetened coconut to reduce sugar content
Chill bowl before beating egg whites for better volume
Brush broiled surface with coconut oil for extra sheen
Add 1/2 tsp salt to balance sweetness if using sweetened coconut
Let cake reach room temperature for 30 minutes before slicing