Description
A deliciously sticky cake made with coconut milk and shredded coconut, perfect for any occasion.
Ingredients
- 2 large eggs, separated
- 1¼ cups (250 g) granulated sugar
- 2¼ cups (540 mL) full-fat coconut milk
- 3 cups (225 g) sweetened shredded coconut
- 1½ cups (240 g) glutinous rice flour
- 1 teaspoon (5 mL) vanilla extract
- ¼ teaspoon (1.25 mL) salt
- ½ cup (45 g) toasted shredded coconut, for topping, optional
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
- Mix the yolks: In a large bowl, whisk the egg yolks and sugar until smooth and slightly thickened.
- Add coconut milk: Pour in the coconut milk and vanilla. Whisk until well combined.
- Add the flour: Gradually whisk in the glutinous rice flour and salt until you have a smooth, thick batter.
- Add coconut: Stir in the shredded coconut until evenly distributed.
- Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form.
- Fold: Gently fold the whipped egg whites into the coconut batter in two or three additions. Don’t overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the top is golden and the center is set.
- Cool: Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack. Allow it to cool completely so the sticky texture can fully develop.
- Finish: Sprinkle with toasted coconut if desired.
- Serve: Slice into wedges and serve at room temperature or slightly warm with coffee or tea.
Notes
- Use glutinous rice flour (sweet rice flour), not ordinary rice flour. It’s what gives this cake its unique texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg