Name: Heavenly Sticky Coconut Cake: A Gluten-Free Delight
Prep time: 15 min
Cook time: 45 min
Total time: 540 min
Ingredients: 3 large Eggs (substitute with aquafaba for vegan option); 1 cup Granulated Sugar (preferably white sugar); 1 can Full-Fat Canned Coconut Milk (shake well before use); 2 cups Shredded Sweetened Coconut (can use sweetened or unsweetened); 1 cup Glutinous Rice Flour (do not substitute with regular flour); 1 teaspoon Vanilla Extract (opt for pure vanilla); 3 large Egg Yolks (used for brushing)

Heavenly Sticky Coconut Cake: A Gluten-Free Delight

Experience the delight of Sticky Coconut Cake, a gluten-free treat bursting with tropical flavors and a chewy texture.

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Prep Time 15

Cook Time 45

Cooling Time 8

Total Time 9

Servings: 8 slices

Course: Desserts

Cuisine: Indonesian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

3 large Eggs substitute with aquafaba for vegan option
1 cup Granulated Sugar preferably white sugar
1 can Full-Fat Canned Coconut Milk shake well before use
2 cups Shredded Sweetened Coconut can use sweetened or unsweetened
1 cup Glutinous Rice Flour do not substitute with regular flour
1 teaspoon Vanilla Extract opt for pure vanilla

For the Topping

3 large Egg Yolks used for brushing

Equipment

8x8 inch baking pan
mixing bowl
whisk or electric mixer
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it lightly or lining it with parchment paper.
In a medium mixing bowl, combine egg whites and granulated sugar, then whisk until smooth and slightly frothy, about 2-3 minutes.
Gradually blend in the full-fat coconut milk, then stir in the shredded sweetened coconut until thoroughly combined.
Sift in the glutinous rice flour and vanilla extract, gently fold the dry ingredients into the batter until just combined.
Pour the batter into the greased pan and bake for about 45 minutes, until golden brown and a toothpick comes out clean.
Brush the top evenly with egg yolks, then broil on low for 5-10 minutes until the top is caramelized.
Allow the cake to cool completely in the pan, then cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Remove the cake from the fridge and cut into your desired shapes before serving and enjoying.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 90mgSodium: 30mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 5mgIron: 1mg

Notes

For best results, allow the cake to chill overnight and use a sharp knife for clean cuts.

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