Sticky Coconut Cake (Wingko Babat)
A chewy, dense Indonesian coconut cake made with glutinous rice flour and sweetened shredded coconut. Sticky and rich in coconut flavor, it’s perfect for coconut lovers and often enjoyed as a snack or dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
- Diet: Vegetarian
Ingredients
- 2 egg whites
- 1¼ cup granulated sugar
- 2¼ cups full-fat coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 tsp vanilla extract
- 2 egg yolks (for brushing)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line an 8×8 inch baking pan.
- In a large bowl, beat the egg whites with the granulated sugar until combined.
- Add the coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix until smooth and well incorporated.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 minutes until set and slightly golden.
- Remove from the oven, brush the top with the egg yolks, and place under the broiler for 2–3 minutes or until golden brown.
- Let the cake cool completely, then refrigerate overnight for best texture.
- Cut into squares and serve chilled or at room temperature.
Notes
- Refrigerating overnight improves the chewy texture.
- You can substitute unsweetened shredded coconut, but add extra sugar to taste.
- Broiling the top is optional but adds a beautiful golden finish.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://yumfamilyrecipes.com/sticky-coconut-cake/
