Ingredients for Sticky Coconut Cake
Here’s what you’ll need to create this delightful dessert:
- 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
Variations for Sticky Coconut Cake
- Add a Citrus Twist: Mix in lime or lemon zest for a refreshing tang.
- Top It Off: Sprinkle toasted coconut flakes or drizzle with condensed milk for extra indulgence.
- Chocolate Lover’s Twist: Add mini chocolate chips to the batter for a hint of cocoa.
- Spiced Coconut Cake: Add a pinch of cinnamon or cardamom for a warm, spiced flavor.
Step-by-Step Instructions
1. Prepare the Ingredients
Separate the eggs, placing the yolks and whites in separate bowls. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. Beat the Egg Whites
Using a whisk or electric mixer, beat the egg whites until they form stiff peaks. This step ensures the cake has a light and airy texture.
3. Mix the Wet Ingredients
In another bowl, whisk together the egg yolks, sugar, coconut milk, and vanilla extract until well combined.
4. Incorporate the Dry Ingredients
Gradually add the glutinous rice flour to the wet mixture, whisking to avoid lumps. Fold in the shredded coconut.
5. Fold in the Egg Whites
Gently fold the beaten egg whites into the batter using a spatula. This will lighten the batter and help the cake rise slightly.
6. Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly. Bake for 40-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Slice
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice into squares and serve.
How to Serve Sticky Coconut Cake
- Warm with Ice Cream: Serve warm slices with a scoop of vanilla or coconut ice cream.
- Drizzled with Syrup: Add a drizzle of caramel or coconut syrup for added decadence.
- Topped with Fruits: Pair with fresh mango slices or pineapple chunks for a tropical flair.
Storing Sticky Coconut Cake
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm slightly before serving to restore the sticky texture.
- Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw and warm before eating.
