Sticky Coconut Cake

square crop of an image of cakes that are cut into triangles.

4.93 from 13 votes

This gluten free Indonesian Sticky Coconut Cake (Wingko Babat) is a coconut filled dessert snack that’s easy to make and so delicious! It’s simply a must make for coconut lovers. And, it’s super easy to make too!

Course Dessert, Snack

Cuisine American, Indonesian

Keyword cake, coconut

Prep Time 10

Cook Time 50

Resting time 9

Total Time 10

Servings servings

Calories 268kcal

Author Debi

Ingredients

2 eggs separated
1¼ cup granulated sugar
2¼ cup full fat canned coconut milk
3 cups shredded sweetened coconut
1½ cup glutinous rice flour
1 teaspoon vanilla extract

Instructions

Preheat oven to 350° F.
Whisk the egg whites and the sugar together in a medium bowl. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla. Make sure that all the ingredients are well combined and that there are no lumps of coconut. The batter will be thin and liquidy.
Pour the batter into an 8x8-inch baking pan and bake it in the preheated 350° F oven for 45 minutes.
Carefully take out the pan and brush the egg yolks on top of the cake. Set the oven to broil and broil the cake for 5-10 minutes. Keep a close eye on it, as it will brown quickly, and take it out when the turns golden brown.
Set the cake in the pan on a wire rack to cool completely to room temperature. Then, place the cake in the pan, covered with plastic wrap, in the fridge overnight or for 8 hours before cutting and serving, to ensure that the cake has set. Cut cake into squares or triangles, and serve cold from the fridge or at room temperature.

Notes

Makes 18 triangles

Yes, you can use Mochiko for the glutinous rice flour. That’s the Japanese sweet rice flour, or mochi flour, a glutinous rice flour that’s made of glutinous short-grain Japanese rice. Glutinous rice flour is the Thai version of the same basic ingredient.

Nutrition