Sticky Coconut Cake Recipe

Sticky Coconut Cake is a sweet, moist dessert that celebrates the rich and creamy flavor of coconut. This cake is made with full-fat coconut milk and shredded coconut, giving it a wonderfully dense, chewy texture. The addition of glutinous rice flour gives the cake its signature sticky, almost pudding-like consistency, making each bite a comforting indulgence. Whether you’re looking for a tropical treat to enjoy with a cup of tea or a unique dessert for a special occasion, this Sticky Coconut Cake will be sure to please coconut lovers and cake enthusiasts alike. Its unique texture and delightful coconut flavor will make it a memorable addition to your dessert repertoire.

Why You’ll Love This Recipe

Sticky Coconut Cake is a perfect dessert for anyone who loves coconut. The rich, full-fat coconut milk creates a creamy, moist cake that’s bursting with coconut flavor. The glutinous rice flour provides a unique, chewy texture that makes each bite feel indulgent. The sweetened shredded coconut adds a pleasant bite and flavor, giving the cake a satisfying, tropical twist. This cake is also simple to prepare and doesn’t require any special ingredients or techniques. It’s the ideal dessert for coconut fans and anyone looking for a delicious, slightly different cake experience. Plus, the cake’s chewy texture and delightful sweetness make it a showstopper at any gathering.

Ingredients

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

Variations

• Coconut-Pineapple Cake: Add crushed pineapple to the batter for a tropical twist that enhances the coconut flavor.
• Coconut-Lime Cake: Add the zest and juice of a lime for a refreshing citrusy flavor to complement the coconut.
• Gluten-Free Version: The recipe already uses glutinous rice flour, which is naturally gluten-free, so it’s perfect for those avoiding gluten.
• Chocolate Coconut Cake: Add cocoa powder or melted chocolate to the batter for a rich, chocolatey version of this coconut cake.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal after baking.

Step 2: Separate the Eggs

Separate the eggs, placing the egg whites in one bowl and the egg yolks in another.

Step 3: Prepare the Wet Ingredients

In a large bowl, whisk together the egg yolks and granulated sugar until well combined and slightly lightened in color. Add the full-fat coconut milk and vanilla extract to the egg yolk mixture, whisking until smooth.

Step 4: Add Dry Ingredients

Gradually add the glutinous rice flour and shredded coconut to the wet ingredients. Stir well to combine into a thick batter.

Step 5: Whisk the Egg Whites

In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the coconut batter, being careful not to deflate the egg whites. This will help the cake achieve a light, airy texture.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan. Smooth the top and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. You can enjoy it as-is or top it with whipped cream or a dusting of powdered sugar for an added touch.

Tips for Making the Recipe

• Use full-fat coconut milk: For the best flavor and texture, make sure to use full-fat canned coconut milk, not the low-fat version or coconut milk beverages.
• Whisk egg whites until stiff: Be sure to whisk the egg whites until stiff peaks form before folding them into the batter. This helps provide the cake’s light, airy texture.
• Don’t overmix: When folding the egg whites into the batter, do so gently to preserve the airiness and avoid deflating the mixture.
• Allow the cake to cool: Let the cake cool completely before slicing. This helps the sticky texture set, making it easier to cut and serve.

How to Serve

Sticky Coconut Cake can be served on its own, but it’s also great with:

• Whipped cream or coconut whipped cream for extra richness
• A dusting of powdered sugar for a simple presentation
• Fresh tropical fruits like mango or pineapple to complement the coconut flavor
• A scoop of vanilla ice cream for added indulgence

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 2-3 days. The cake will keep its moist, sticky texture, making it perfect for enjoying over a few days.

Freezing

This cake can be frozen for up to 2 months. Wrap the cake tightly in plastic wrap, then foil, and store it in a freezer-safe bag or container. To thaw, place it in the fridge overnight, and then bring it to room temperature before serving.

Reheating

To reheat, simply place a slice of the cake in the microwave for about 15-20 seconds, or warm the entire cake in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I use sweetened condensed coconut milk instead of regular coconut milk?

You can, but it will make the cake sweeter and denser. If you use sweetened condensed coconut milk, you may want to reduce the granulated sugar in the recipe.

2. Can I make this cake dairy-free?

Yes, this recipe is already dairy-free as it uses coconut milk. Just be sure to use dairy-free whipped cream or topping if you plan to serve it with one.

3. How do I make this cake fluffier?

Make sure to whisk the egg whites to stiff peaks and gently fold them into the batter. This helps incorporate air and keeps the cake light.

4. Can I add a frosting to this cake?

Yes! This cake pairs wonderfully with a light frosting, such as coconut cream cheese frosting or a simple whipped cream topping.

5. How can I make this cake more coconutty?

Add more shredded coconut to the batter or use coconut extract in addition to vanilla for a stronger coconut flavor.

6. Can I use unsweetened shredded coconut?

You can use unsweetened shredded coconut, but you will likely need to increase the sugar to compensate for the lack of sweetness in the coconut.

7. Can I use coconut oil instead of butter in the recipe?

Coconut oil would work as a substitute for butter, but it may alter the texture slightly. Make sure to use solidified coconut oil to achieve the best results.

8. Can I make this cake in advance?

Yes, you can make this cake a day or two in advance. Store it in an airtight container, and it will stay moist.

9. Can I add nuts to this cake?

Yes, you can add chopped macadamia nuts or almonds for added texture and flavor.

10. Why is the cake sticky?

The sticky texture is due to the use of glutinous rice flour, which gives the cake its chewy, almost pudding-like consistency.

Conclusion

Sticky Coconut Cake is a delightful dessert that combines the rich flavors of coconut with a unique, chewy texture that’s sure to impress. The combination of full-fat coconut milk, shredded coconut, and glutinous rice flour results in a moist, sticky cake that’s indulgent yet simple to make. Whether served plain, with whipped cream, or topped with fruit, this cake is the perfect way to satisfy your coconut cravings. It’s a great dessert for any occasion, bringing a tropical flair to your table with every bite.

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