Why You’ll Love Sticky Coconut Cake Recipe
This cake brings together the irresistible flav or of coconut with the delightfully chewy texture of glutinous rice flour. It’s simple to prepare, requires minimal equipment, and is a great make-ahead dessert since it tastes even better after chilling overnight. Whether you’re new to Indonesian cuisine or already a fan, this coconut cake is sure to impress with its tropical sweetness and distinctive texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 egg whites
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1¼ cup granulated sugar
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2¼ cups full-fat coconut milk
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3 cups shredded sweetened coconut
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1½ cups glutinous rice flour
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1 tsp vanilla extract
Directions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, whisk the egg whites with the granulated sugar until well combined.
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Stir in the coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix until you achieve a smooth, sticky batter.
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Pour the batter into a greased or parchment-lined 8×8-inch baking pan.
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Bake for 45 minutes, or until the top begins to turn golden and the cake is set.
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Remove the cake from the oven, brush the top with egg yolk (optional for color and shine), and broil for a few minutes until golden brown.
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Let the cake cool completely, then refrigerate overnight for the best texture.
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Cut into squares and serve chilled or at room temperature.
Servings and timing
This recipe yields approximately 16 small squares.
Prep time: 10 minutes
Bake time: 45 minutes
Chill time: At least 4 hours (preferably overnight)
Total time: About 5 hours (including chilling)
Variations
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Unsweetened Coconut: Use unsweetened shredded coconut for a less sweet version.
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Pandan Twist: Add a few drops of pandan extract for an aromatic and colorful variation.
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Mini Wingko Bites: Bake in muffin tins for individual portions.
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Toasted Coconut Topping: Sprinkle toasted coconut on top before broiling for extra texture.
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Lactose-Free Option: Use dairy-free coconut milk to ensure the dessert remains completely plant-based.
Storage/Reheating
Store any leftover coconut cake in an airtight container in the refrigerator for up to 5 days.
To enjoy warm, microwave individual pieces for 10–15 seconds. However, it’s traditionally served chilled or at room temperature.
FAQs
What is Wingko Babat?
Wingko Babat is a traditional Indonesian cake made with glutinous rice flour and coconut, known for its chewy texture and rich coconut flavor.
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut, but you may need to increase the sugar slightly to maintain the desired sweetness.
Do I need to whip the egg whites until stiff?
No, just whisk them until they’re frothy and well combined with the sugar.
Can I make this gluten-free?
Yes, this recipe is naturally gluten-free as it uses glutinous rice flour, which contains no gluten despite its name.
Can I freeze Sticky Coconut Cake?
Yes, you can freeze it for up to 2 months. Wrap individual pieces in plastic wrap and store in a freezer-safe container.
What’s the best way to cut the cake cleanly?
Chill it thoroughly, then use a sharp knife lightly coated with oil or warm water for clean slices.
Can I make this recipe vegan?
Yes, replace the egg whites with aquafaba or a flaxseed egg alternative. Skip the egg yolk glaze or use a plant-based milk wash.
Why is my cake too soft or not setting?
Ensure you’re using glutinous rice flour, not regular rice flour, and that it’s baked thoroughly before cooling.
Is coconut cream the same as coconut milk?
No, coconut cream is thicker and richer. For this recipe, use full-fat coconut milk for the right consistency.
Do I have to refrigerate it overnight?
Yes, refrigerating overnight helps the cake set and develop its chewy texture. It also makes slicing much easier.
Conclusion
Sticky Coconut Cake (Wingko Babat) is a delightful taste of Indonesian tradition, combining tropical coconut richness with a satisfyingly sticky texture. It’s easy to make, naturally gluten-free, and perfect for special occasions or simple indulgence. Whether enjoyed warm or chilled, this coconut cake is sure to become a favorite for anyone who loves bold, comforting flavors.
