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Sticky Coconut Cake Recipe: A Silky Treat
Maya Bennett

Sticky Coconut Cake Recipe: A Silky Treat

A chewy, coconut-rich Asian fusion dessert with a silky glaze. Using glutinous rice flour and caramelized egg yolks, this one-pan cake offers a unique texture contrast, perfect for satisfying cravings with a tropical twist.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Asian fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

  • Large eggs (separated)
  • 1 cup granulated sugar
  • 1 can full-fat canned coconut milk, shaken well
  • 2 cups shredded sweetened coconut
  • 1 cup glutinous rice flour
  • 1 teaspoon pure vanilla extract (alcohol-free)
  • Aquafaba (vegan egg white alternative, optional)

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch pan and line with parchment paper.
  2. Whisk 3 egg whites until frothy. Gradually add 1 cup sugar, whisking on low speed until smooth and thick.
  3. Add coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir until fully combined with no lumps.
  4. Pour batter into prepared pan and spread evenly with an offset spatula. Bake at 350°F for 45 minutes, until slightly firm around edges.
  5. In a separate bowl, mix 3 egg yolks until smooth. Brush batter surface with a thin layer of yolks. Switch to broil and cook for 5-10 minutes until golden and shiny.
  6. Cool on a wire rack for 30 minutes. Transfer to fridge and chill for at least 1 hour to set.

Notes

For vegan version, substitute aquafaba for egg whites and omit yolks.
Use unsweetened coconut for less sugar.
Ensure vanilla extract is alcohol-free.
Full-fat coconut milk is essential for richness.
Cover and refrigerate for up to 3 days.