The rich, tropical scent of coconut is enough to transport me to sun-drenched beaches, where time seems to slow down, and life feels just a little sweeter. When I first tasted a slice of Indonesian Sticky Coconut Cake, known as Wingko Babat, it was love at first bite. This delightful dessert boasts a fudgy, chewy texture that pairs perfectly with a warm cup of tea. Even better, it’s a gluten-free treat that’s easy to make right in your own kitchen!
After experimenting with traditional methods, I’ve adapted this recipe to make it more accessible for those of us in the United States. You won’t need any exotic ingredients to whip up this indulgent cake. With creamy coconut milk, glutinous rice flour, and a touch of vanilla, you’ll create a dessert that’s simply unforgettable. So let’s dive into this luscious blend of flavors and textures that not only satisfies your sweet tooth but also celebrates the joys of homemade goodness!
Why is Sticky Coconut Cake a Must-Try?
Indulge in a tropical escape with Sticky Coconut Cake, a dessert that’s both gluten-free and absolutely delicious. Easy to prepare, this cake requires minimal skills and equipment, making it perfect for cooks of all levels. Unique texture you won’t find in typical cakes: each bite is dense, chewy, and bursting with coconut flavor. Versatile serving options mean it pairs beautifully with coffee or tea, whether it’s a snack or a showstopper dessert. Plus, crowd-pleasing appeal ensures it’s a hit at any gathering. Get ready for a delightful journey to Indonesia right in your kitchen!
Sticky Coconut Cake Ingredients
For the Cake Base
- Eggs (2, separated) – Provide structure and richness to the cake; can be substituted with aquafaba for an egg-free version.
- Granulated Sugar (1 & ¼ cups) – Sweetens the cake and helps achieve its chewy texture.
- Full Fat Canned Coconut Milk (2 & ¼ cups) – Adds creaminess and a rich coconut flavor; ensure to shake the can well before use.
- Shredded Sweetened Coconut (3 cups) – Contributes moisture and texture; use sweetened for the best results or adjust sugar if using unsweetened.
- Glutinous Rice Flour (1 & ½ cups) – Essential for giving the cake its sticky, chewy texture; avoid regular rice flour.
- Vanilla Extract (1 teaspoon) – Enhances the overall flavor of the sticky coconut cake.
For the Topping
- Egg Yolk (1, for brushing) – Gives a beautiful golden color to the top; essential for that crispy finish.
This delightful Sticky Coconut Cake is not just a treat; it’s a celebration of flavors that embody the essence of homemade goodness!
How to Make Sticky Coconut Cake
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Preheat your oven to 350°F (175°C). This ensures your cake will bake evenly, giving it a perfectly golden top and a chewy texture.
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Whisk the egg whites and granulated sugar together in a large bowl until well combined and slightly frothy. This step builds a wonderful foundation for your cake.
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Mix in the full-fat coconut milk gradually, followed by the shredded coconut, glutinous rice flour, and vanilla extract. Stir until smooth—your batter should have a thin consistency, perfect for even baking.
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Pour the batter into a greased 8×8-inch baking pan. Spread it evenly to ensure uniform cooking and bake for about 45 minutes. It’s ready when the top is golden and slightly firm to the touch.
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Brush the top of your baked cake with the egg yolk to achieve that beautiful golden color, then broil for 5-10 minutes. Keep a close eye to prevent burning—just until it’s perfectly crispy!
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Cool the cake on a wire rack completely. Patience is key; allowing it to cool will enhance the flavors and texture.
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Refrigerate the cake for at least 8 hours before serving. This chilling time is crucial for the cake to set beautifully. Finally, cut into squares or triangles and enjoy either chilled or at room temperature!
Optional: Serve with a sprinkle of extra shredded coconut on top for an added texture!
Exact quantities are listed in the recipe card below.
Sticky Coconut Cake Variations
Feel free to enhance this delightful dessert with creative swaps and additions that suit your taste buds!
- Vegan Option: Substitute eggs with aquafaba for a plant-based cake that still delivers on texture.
- Nutty Twist: Add chopped almonds or cashews into the batter for a crunchy surprise in every bite that contrasts beautifully with the chewy cake.
- Flavor Boost: Mix in a teaspoon of almond extract alongside vanilla for a deeper flavor experience that might remind you of marzipan.
- Coconut Cream Topping: Top with whipped coconut cream instead of the traditional egg wash for a sweet, creamy finish that’s extra indulgent.
- Fruit Fusion: Toss in some diced mango or pineapple for a tropical burst that adds freshness and color to the cake.
- Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cake for a decadent touch that elevates the coconut flavors.
- Spicy Kick: Incorporate a pinch of cayenne or chili powder for those who appreciate a hint of heat amid the sweet coconut goodness.
- Pandan Magic: If available, add pandan extract for a unique flavor and vibrant green color—perfect for impressing guests!
Each variation brings something special to the table, encouraging you to make this already delightful recipe truly your own!
How to Store and Freeze Sticky Coconut Cake
Fridge: Store in an airtight container in the refrigerator for up to 2 weeks to maintain freshness and prevent drying out.
Freezer: For longer storage, freeze the cake in an airtight container or tightly wrapped in plastic wrap for up to 3 months.
Thawing: To enjoy your frozen Sticky Coconut Cake, thaw it in the refrigerator overnight before serving. This helps retain its chewy texture.
Serving: Serve chilled or at room temperature for the best experience; the flavors develop beautifully when allowed to sit!
What to Serve with Sticky Coconut Cake?
Indulging in sticky coconut cake opens the door to a delightful world of complementary flavors and textures, perfect for a cozy gathering.
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Iced Coffee: The refreshing boldness of iced coffee beautifully offsets the cake’s sweetness, creating a satisfying balance.
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Coconut Sorbet: Enhance your tropical experience with this light, refreshing sorbet, which echoes the cake’s coconut flavor and adds a cool, creamy texture.
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Fresh Fruit Salad: A vibrant medley of seasonal fruits adds a refreshing contrast, bringing bright acidity to complement the cake’s richness.
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Whipped Coconut Cream: Elevate your dessert by serving a dollop of whipped coconut cream alongside; it’s a rich and silky addition that mirrors the cake’s coconut notes.
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Green Tea: The earthy, slightly bitter notes of green tea work wonders to cleanse the palate after each sweet bite, making your meal more enjoyable.
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Chocolate Drizzle: Drizzle a silky dark chocolate over the cake for a sophisticated touch. The bitterness of chocolate perfectly balances the sweetness while adding a decadent flair.
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Pandan Tea: For a traditional twist, serve with pandan-infused tea. This fragrant beverage adds an exotic note and enhances the overall experience of your meal.
Expert Tips for Sticky Coconut Cake
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Shake Well: Always shake the coconut milk can thoroughly before using. This prevents separation and ensures a smooth batter.
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Monitor Broiling: Keep a close eye on the cake while broiling; it can burn quickly. Aim for a lovely golden top—that’s the secret to a perfect finish!
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Cool and Chill: Allow the cake to cool completely on a wire rack before refrigerating. This ensures the perfect chewy texture that Sticky Coconut Cake is known for.
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Precision in Measurement: Measure glutinous rice flour accurately; too much can affect the sticky texture. Always use a kitchen scale if possible for best results.
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Serving Suggestions: Pair your cake with iced coffee or tea for a delightful experience. This complements the tropical flavors beautifully!
Make Ahead Options
These Sticky Coconut Cake treats are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance. Simply mix all the ingredients as directed, then cover the bowl tightly and refrigerate it overnight to enhance the flavors. On baking day, just pour the batter into the greased pan and bake as instructed. If you have leftovers, the cake can be stored in an airtight container in the fridge for up to three days. To enjoy the best texture, let it chill in the refrigerator for at least 8 hours before cutting. With these make-ahead options, you can have this delicious Sticky Coconut Cake ready to impress with minimal last-minute effort!
Sticky Coconut Cake Recipe FAQs
What type of coconut milk should I use for this recipe?
Absolutely! Use full-fat canned coconut milk for the best creamy texture and flavor. Be sure to shake the can well before opening to mix the cream and liquid. If you prefer a lighter option, you can use light coconut milk, but the cake may be less rich.
How should I store the Sticky Coconut Cake?
To keep your Sticky Coconut Cake fresh, store it in an airtight container in the refrigerator for up to 2 weeks. It’s important to keep it sealed to maintain its chewy texture and moisture. If you’re planning to enjoy it later, freezing is a great option!
Can I freeze Sticky Coconut Cake?
Yes, you can! Wrap the cake tightly in plastic wrap, then place it in an airtight container to prevent freezer burn. It will stay good for up to 3 months. When you’re ready to eat, just thaw it in the refrigerator overnight for the best texture.
What if my cake comes out too dry or crumbly?
If your Sticky Coconut Cake ends up dry, it may be due to overbaking or not enough moisture in the batter. Always check your cake around the 40-minute mark, and use a toothpick to test doneness. If it comes out with moist crumbs, it’s ready! To achieve the perfect chewy texture, ensure all ingredients are measured accurately, especially the glutinous rice flour.
Are there any dietary restrictions I should consider?
If you have allergies, be cautious with ingredients like eggs and coconut. For an egg-free alternative, you can use aquafaba instead of the egg whites. Additionally, ensure that you use gluten-free glutinous rice flour to keep this dessert suitable for those with gluten intolerance.
Irresistible Sticky Coconut Cake You Can Make at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Whisk the egg whites and granulated sugar together in a large bowl until well combined and slightly frothy.
- Mix in the full-fat coconut milk gradually followed by the shredded coconut, glutinous rice flour, and vanilla extract. Stir until smooth.
- Pour the batter into a greased 8x8-inch baking pan and spread it evenly.
- Bake for about 45 minutes until the top is golden and slightly firm to the touch.
- Brush the top of your baked cake with the egg yolk and broil for 5-10 minutes.
- Cool the cake on a wire rack completely.
- Refrigerate the cake for at least 8 hours before serving.