Quick & Sweet Sticky Coconut Cake Recipe for All Ages

Sweet aromas of tropical bliss waft through the kitchen when you bake this irresistible sticky coconut cake that promises pure dessert magic.

Layers of tender, moist cake drench each forkful with rich coconut goodness.

Shredded coconut adds delightful texture and depth to every delectable bite.

The subtle sweetness melds perfectly with a luscious glaze that clings to each crumb.

Tropical ingredients dance together, creating a dessert that transports you to sun-drenched islands with one single taste.

Whip up this incredibly simple yet decadent treat that will steal the spotlight at any gathering.

Get ready to indulge in a slice of coconut paradise that’s impossible to resist.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 300 kcal

Servings: 9

Sticky Coconut Cake Ingredient Checklist

• Egg Whites: Provides airy structure and lightness to the cake, ensuring a soft texture.
• Granulated Sugar: Adds sweetness and helps create a delicate, smooth consistency.
• Glutinous Rice Flour: Delivers the signature sticky, chewy texture characteristic of traditional Asian desserts.

• Coconut Milk: Infuses rich, tropical creaminess and enhances the cake's overall moisture.
• Shredded Coconut: Brings delightful texture and intensifies the cake's authentic coconut essence.
• Vanilla Extract: Offers a warm, comforting background note that complements the coconut profile.

• Egg Yolks: Creates a golden, glossy surface with a luxurious sheen when broiled.

Baking Tools That Help with Coconut Stickiness

• Whisk: Essential for combining egg whites and sugar smoothly.
• Medium bowl: Perfect for mixing batter ingredients thoroughly.
• 8×8-inch baking pan: Necessary for baking the cake to the right size and shape.
• Wire rack: Great for cooling the cake evenly after baking.
• Pastry brush: Helpful for spreading egg yolks over the cake's surface.
• Plastic wrap: Used for covering and storing the cake in the refrigerator.
• Sharp knife: Ideal for cutting the cake into neat squares or triangles.

Bake Sticky Coconut Cake Without Mess

Tropical Coconut Dream

• Oven Preparation Warm up your kitchen companion to a cozy 350°F, creating the perfect environment for baking magic.
• Silky Batter Creation Whip egg whites and sugar into a dreamy, smooth mixture that looks like fluffy clouds. Gently fold in rich coconut milk, shredded coconut, glutinous rice flour, and a splash of vanilla. Stir until the batter becomes a silky liquid.
• Baking Adventure Pour the luscious batter into a greased pan, letting it spread evenly. Slide the pan into the warm oven and let it bake for 45 minutes until the cake sets with a beautiful golden glow.
• Golden Glaze Transformation Brush the surface with golden egg yolks, transforming the cake into a stunning masterpiece. Switch the oven to broil and watch closely as the top turns into a gorgeous caramel-like finish.
• Cooling and Resting Let the cake cool completely, then tuck it into the refrigerator for a peaceful overnight rest. This allows all the flavors to mingle and develop a rich, complex taste.
• Serving Celebration Cut into delightful squares or triangles, ready to be enjoyed chilled or at a comfortable room temperature – a tropical escape on a plate.

Tips to Get the Perfect Gooey Coconut Center

• Sprinkle toasted coconut flakes on top for extra crunch and deeper tropical taste.
• Drizzle fresh mango or passion fruit sauce over each slice to complement the coconut's richness.
• Replace granulated sugar with palm sugar or honey for a more complex, caramel-like sweetness.
• Swap glutinous rice flour with almond flour or coconut flour to accommodate different dietary needs.

How to Serve Sticky Coconut Cake with Grace

• Tropical Dessert Pairing: Serve alongside fresh mango slices or passion fruit sorbet for a vibrant, island-inspired treat that complements the cake's rich coconut flavor.
• Evening Tea Companion: Pair with a warm cup of jasmine or green tea, allowing the delicate sweetness of the cake to balance the subtle tea notes and create a soothing dessert experience.
• Elegant Garnish Option: Sprinkle toasted coconut flakes or edible flower petals on top just before serving to add a beautiful, textural element that enhances the cake's visual appeal and provides a subtle crunch.
• Celebratory Presentation: Dust the cake with powdered sugar or drizzle with a light coconut glaze to transform this simple dessert into an elegant centerpiece for special occasions or weekend gatherings.

Store Sticky Cake and Keep It Moist

• Fridge Freshness Strategy: Store the sticky coconut cake in an airtight container within the refrigerator, which keeps the texture moist and prevents drying for up to 5 days.
• Temperature Harmony: Allow the cake to sit at room temperature for 15-20 minutes before serving to enhance its soft, delicate flavor profile and restore its original silky consistency.
• Freezing Magic: Wrap individual cake slices tightly in plastic wrap, then place inside a freezer-safe container to maintain quality for 2-3 months without losing its delightful coconut essence.
• Moisture Protection: Cover the cake surface with plastic wrap directly touching the cake to prevent condensation and maintain its smooth, sticky texture during refrigeration.

Tropical Coconut Cake Recipe

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4.9 from 17 reviews

• Total Time: 1 hour 10 minutes
• Yield: 9 1x

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Description

Sweet Malaysian sticky coconut cake delivers rich tropical flavors with irresistible texture. Coconut and palm sugar create a delightful dessert you can savor with pure culinary pleasure.

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Ingredients

Scale 1x2x3x

• 2¼ cups (540 ml) full-fat canned coconut milk
• 3 cups (240 g) shredded sweetened coconut
• 1½ cups (180 g) glutinous rice flour
• 1¼ cups (250 g) granulated sugar
• 2 eggs, separated
• 1 tsp vanilla extract

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Instructions

1. Egg White Fusion: Vigorously whisk egg whites and granulated sugar in a medium bowl until thoroughly blended and slightly frothy, creating a smooth, airy base.
2. Batter Creation: Gently fold coconut milk, shredded coconut, glutinous rice flour, and vanilla extract into the egg white mixture, ensuring a silky, lump-free consistency that flows effortlessly.
3. Pan Preparation: Lightly grease an 8×8-inch baking pan to prevent adhesion and guarantee easy cake removal.
4. Baking Process: Spread the batter evenly in the prepared pan and bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, watching for a delicate golden transformation and firm set.
5. Glaze Application: After removing from the oven, delicately brush beaten egg yolks across the entire surface to create a rich, lustrous finish that enhances both appearance and flavor.
6. Broiling Technique: Activate the broiler setting and return the cake to the oven, carefully monitoring to achieve a stunning golden-brown caramelization within 5-10 minutes without burning.
7. Cooling and Resting: Transfer the cake to a wire rack, allowing complete cooling, then envelop in plastic wrap and refrigerate for a minimum of 8 hours to intensify flavors and stabilize texture.
8. Serving Presentation: When ready to serve, artfully slice into elegant squares or triangular portions, offering the option of chilled or room-temperature enjoyment.

Notes

• Egg White Technique: Whisk egg whites and sugar thoroughly to create a light, airy base that ensures a smooth, delicate cake texture.
• Batter Consistency: Stir ingredients carefully to avoid coconut clumps, aiming for a silky, liquid-like mixture that guarantees even baking.
• Broiling Precision: Watch the cake closely during the final broiling stage to achieve a perfect golden-brown top without burning.
• Flavor Development: Refrigerate the cake for at least 8 hours to allow flavors to meld and texture to set completely, enhancing the overall taste and consistency.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 9
• Calories: 300
• Sugar: 25g
• Sodium: 50mg
• Fat: 15g
• Saturated Fat: 13g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 70mg