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Sticky Coconut Cake

If you’re looking for an easy dessert that’s rich, chewy, and packed with tropical flavor, this Sticky Coconut Cake is a must-try. Made with creamy coconut milk, shredded coconut, and glutinous rice flour, it creates a perfectly moist cake with an irresistibly sticky texture. Whether you need a quick dessert, homemade treat, easy baking recipe, or unique food idea for parties and holidays, this coconut cake is simple to prepare and guaranteed to impress.

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

  1. Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
  2. Beat the egg whites until stiff peaks form and set aside.
  3. In another bowl, whisk together the egg yolks, sugar, coconut milk, and vanilla.
  4. Stir in the glutinous rice flour until smooth.
  5. Fold in the shredded coconut.
  6. Gently fold the whipped egg whites into the batter.
  7. Pour the batter into the prepared baking dish.
  8. Bake for 50–60 minutes, or until the top is golden and the center is set.
  9. 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.
  • Author: Emmy Carter

Keywords: Sticky Coconut Cake, chewy coconut cake, easy coconut cake recipe, homemade coconut dessert, glutinous rice flour cake, tropical dessert recipe, coconut milk cake, easy baking recipe, sticky rice cake, simple dessert recipe