Sticky Coconut Cake
Indulge in the delightful flavors of our Sticky Coconut Cake, a gluten-free dessert that promises to be the star of any gathering. This Indonesian-inspired treat, also known as Wingko Babat, combines creamy coconut milk and shredded coconut with glutinous rice flour for a unique texture that’s both chewy and rich. Easy to prepare with just a few ingredients, this cake is perfect for coconut lovers looking for an exotic twist to their dessert repertoire. Serve it chilled or at room temperature, and enjoy its versatile pairing options with fresh fruits or a drizzle of chocolate sauce. Whether you’re celebrating a special occasion or simply craving something sweet, this sticky delight is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Ingredients
- 2 eggs (separated)
- 1¼ cup granulated sugar
- 2¼ cup full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cup glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk egg whites and sugar until combined.
- Gradually mix in coconut milk, then fold in shredded coconut, glutinous rice flour, and vanilla until smooth.
- Pour into a greased 8×8-inch baking pan and bake for approximately 45 minutes.
- Once baked, brush the top with egg yolks and broil for an additional 5-10 minutes until golden brown.
- Allow the cake to cool completely before refrigerating overnight for best results.
- Slice and serve chilled or at room temperature.
Nutrition
- Serving Size: 1 square (80g)
- Calories: 210
- Sugar: 14g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://allcrockpots.com/sticky-coconut-cake/