Quick & Dreamy Sticky Coconut Cake Recipe Everyone Will Love

Sticky coconut cake revolutionizes ordinary dessert into a tropical sensation that instantly transports you to sun-drenched islands.

Sweet aromas of toasted coconut and caramelized sugar promise an indulgent experience beyond typical bakery offerings.

Tropical ingredients dance together, creating a luscious texture that melts seamlessly on your palate.

Warm spices and rich, creamy coconut intertwine to produce a dessert that feels both comforting and exotic.

Soft, dense layers promise a decadent treat that celebrates the complex flavors of coconut in every single bite.

Bakers of all skill levels can master this recipe with simple techniques and readily available ingredients.

The magic of this cake lies in its ability to balance sweetness with subtle nuanced undertones.

Why Sticky Coconut Cake Is Sweet, Dense, and Delicious

• Create Creamy Tropical Delight: This coconut cake transforms simple ingredients into a luscious dessert that transports you to a beachy paradise with its rich, smooth texture and intense coconut flavor.
• Master Easy Exotic Baking: The recipe requires minimal technical skills, making it accessible for home bakers of all levels while delivering a sophisticated result that looks and tastes impressively complex.
• Enjoy Versatile Serving Style: Whether served chilled straight from the refrigerator or at room temperature, this cake offers flexibility for different preferences and occasions, from casual gatherings to elegant dinner parties.

Ingredients for a Moist Cake with Coconut Richness

Main Ingredients:

• Egg Whites: Fresh whites provide structure and lightness to the cake, choose room temperature eggs for better mixing.
• Granulated Sugar: Sweetens the cake and helps create a smooth, glossy texture.
• Coconut Milk: Adds rich, tropical flavor and moisture to the cake, select full-fat version for best results.
• Shredded Coconut: Provides texture and intense coconut flavor, use unsweetened for more control over sweetness.
• Glutinous Rice Flour: Creates a sticky, chewy texture typical of traditional Asian desserts, ensure it’s fresh and free from clumps.

• Egg Yolks: Used for brushing and creating a golden, glossy top, select fresh, vibrant yellow yolks.
• Vanilla Extract: Enhances overall flavor complexity, choose pure extract for best taste.

• Vegetable Oil or Butter: Used for greasing the baking pan, prevents cake from sticking and ensures easy removal.

How to Bake a Coconut Cake with a Sticky Topping

Step 1: Prepare Oven And Baking Dish

Preheat oven to 350°F. Grease an 8×8-inch baking pan thoroughly with cooking spray or butter.

Step 2: Whip Egg Whites

In a medium mixing bowl, whisk egg whites and granulated sugar until smooth and well combined.

Step 3: Create Cake Batter

• Coconut milk
• Shredded coconut
• Glutinous rice flour
• Vanilla extract

Stir ingredients until batter becomes smooth with no coconut lumps. The consistency will be thin and liquid-like.

Step 4: Bake Initial Layer

Pour batter into prepared baking pan. Bake in preheated oven for 45 minutes until cake sets and turns light golden.

Step 5: Apply Egg Yolk Glaze

Remove cake from oven. Brush beaten egg yolks evenly across cake surface.

Step 6: Broil And Brown Cake

Switch oven to broil setting. Return cake to oven for 5-10 minutes. Monitor closely to prevent burning. Remove when top becomes golden brown.

Step 7: Cool And Rest Cake

Transfer cake to wire rack. Allow cake to cool completely at room temperature.

Step 8: Chill And Set

Cover cake with plastic wrap. Refrigerate for minimum 8 hours or overnight to enhance texture and flavor.

Step 9: Serve Cake

Cut cake into squares or triangles. Serve chilled or at room temperature.

Tips for Texture, Sweetness, and Baking Time

• Whip Egg Whites Perfectly: Use a clean, dry bowl and ensure no egg yolk is present for maximum volume and stability when beating egg whites.
• Smooth Batter Technique: Sift glutinous rice flour to prevent lumps and gently fold ingredients to maintain the delicate texture of the cake.
• Broiling Precision: Keep a close eye during the final broiling stage, as coconut can burn quickly; rotate the pan for even golden-brown coloring.
• Chilling Magic: Refrigeration is crucial for developing the cake’s signature sticky texture and allowing flavors to meld completely.
• Coconut Freshness: Use fresh shredded coconut for the most vibrant flavor and best overall texture in your sticky coconut cake.

Storing and Reheating Coconut Cake to Keep It Moist

• Refrigerate: Store leftover sticky coconut cake in an airtight container for up to 5 days. Keep it covered with plastic wrap to prevent drying out and absorbing other refrigerator odors.
• Freeze: Wrap individual cake pieces tightly in plastic wrap, then place in a freezer-safe container. Frozen cake can maintain quality for 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm cake slices gently in the microwave for 15-20 seconds on low power. Alternatively, let the cake sit at room temperature for 15 minutes to soften and restore its original texture before enjoying.

Drinks and Pairings That Work Well with Coconut Cake

• Pair with Tropical Tea: Brew a light, fragrant jasmine or lemongrass tea to complement the cake’s coconut notes, enhancing the tropical sweetness and providing a refreshing contrast.
• Serve with Passion Fruit Sorbet: Add a scoop of tangy passion fruit sorbet alongside the cake to create a vibrant flavor explosion that balances the cake’s rich, creamy texture.
• Match with Coconut Rum Cocktail: Create a smooth coconut rum cocktail with a splash of pineapple juice, echoing the cake’s coconut profile and offering a delightful adult beverage pairing.
• Garnish with Fresh Mango Slices: Arrange thin, ripe mango slices next to the cake to add a burst of fresh tropical flavor and a beautiful color contrast to the dessert.

Coconut Additions or Swaps to Try

• Tropical Fruit Fusion: Fold in diced mango, pineapple, or passion fruit into the batter for a vibrant, tropical flavor profile that complements the coconut.
• Nutty Crunch Edition: Sprinkle toasted macadamia or almond pieces on top before baking to add a delightful textural contrast and nutty undertone.
• Chocolate Drizzle Version: Create a rich chocolate ganache using coconut cream and dark chocolate, then drizzle over the cooled cake for an indulgent finish.
• Spiced Coconut Remix: Incorporate ground cardamom, cinnamon, or ginger into the batter to give the cake a warm, aromatic dimension that elevates the traditional recipe.

Sticky Coconut Cake Recipe

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4.5 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Sticky coconut cake whispers tropical paradise with its rich, moist layers of pure indulgence. Caribbean-inspired sweetness melts on your palate, inviting you to savor each luxurious bite of this irresistible dessert.

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Ingredients

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Main Ingredients:

• 3 cups shredded sweetened coconut
• 1½ cup glutinous rice flour
• 2¼ cup full-fat canned coconut milk

Wet Ingredients:

• 2 eggs, separated
• 1¼ cup granulated sugar

Flavor Enhancer:

• 1 teaspoon vanilla extract

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Instructions

1. Whisk egg whites and granulated sugar in a medium bowl until thoroughly blended and slightly frothy.
2. Incorporate coconut milk, shredded coconut, glutinous rice flour, and vanilla extract into the egg white mixture, stirring carefully to create a smooth, liquid-like consistency without any coconut clumps.
3. Prepare an 8×8-inch baking pan by lightly greasing its surface to prevent sticking.
4. Transfer the silky batter into the prepared pan, ensuring even distribution.
5. Place the pan in a preheated oven at 350°F (175°C) and bake for approximately 45 minutes, monitoring until the cake sets and develops a delicate golden hue.
6. Gently remove the cake from the oven and delicately brush beaten egg yolks across the entire surface for a rich, glossy finish.
7. Switch oven settings to broil and return the cake, carefully watching to prevent burning.
8. Allow the top to transform into a beautiful golden-brown color within 5-10 minutes, then immediately remove from heat.
9. Transfer the cake to a wire rack and let it cool completely, allowing the texture to stabilize.
10. Wrap the cooled cake in plastic and refrigerate for a minimum of 8 hours, enabling the flavors to meld and the texture to set.
11. When ready to serve, slice into elegant squares or triangular portions, presenting chilled or at ambient temperature.

Notes

• Best enjoyed after chilling overnight, this cake develops a rich, sticky texture that enhances its coconut flavor profile.
• Precise timing under the broiler is crucial; watch carefully to prevent burning and achieve a perfect golden-brown top.
• Glutinous rice flour creates the signature sticky, dense consistency that sets this cake apart from traditional desserts.
• Use fresh, high-quality coconut milk for the most authentic and vibrant tropical taste experience.
• Room temperature ingredients help create a smoother batter and ensure even baking throughout the cake.
• Serve chilled or at room temperature for maximum enjoyment of its unique textural and flavor characteristics.

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

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 48 g
• Sodium: 50 mg
• Fat: 22 g
• Saturated Fat: 19 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg