Ingredients
Scale
- 2 eggs, separated
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
- Beat the egg whites until stiff peaks form and set aside.
- In another bowl, whisk together the egg yolks, sugar, coconut milk, and vanilla.
- Stir in the glutinous rice flour until smooth.
- Fold in the shredded coconut.
- Gently fold the whipped egg whites into the batter.
- Pour the batter into the prepared baking dish.
- Bake for 50–60 minutes, or until the top is golden and the center is set.
- Cool completely before slicing and serving.
Cooking Information
-
Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
Notes
- Use full-fat coconut milk for the richest flavor and texture.
- Allow the cake to cool completely for clean, neat slices.
- Refrigerating the cake overnight makes it even chewier and more flavorful.
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