The aroma of coconut fills the kitchen, taking me on a journey to vibrant Indonesian markets. This Easy Gluten-Free Indonesian Sticky Coconut Cake, or Wingko Babat, is my go-to for bringing a tropical vibe right to my table. Made with simple and accessible ingredients, this delightful dessert is both fudgy and chewy, making it the perfect treat to please any crowd. Not only is it a fantastic way to impress guests, but it also pairs beautifully with your afternoon coffee, offering a sweet escape from the everyday hustle. You’re just a few steps away from creating your new favorite dessert. Ready to discover how to make this luscious Sticky Coconut Cake? Let’s dive in!
Why is Sticky Coconut Cake a Must-Try?
Irresistible flavor: This gluten-free delight bursts with luscious coconut goodness that will leave you craving more.
Easy preparation: With just a few simple steps, anyone can whip up this unique dessert, impressing friends and family alike.
Versatile serving options: Enjoy it chilled for a refreshing treat, or warm with a scoop of your favorite ice cream.
Great for gatherings: Whether it’s a potluck or a coffee date, this Sticky Coconut Cake is sure to be a crowd pleaser.
Perfectly textured: The fudgy, chewy consistency makes each bite a delightful experience, akin to a gourmet treat. Embrace the joy of homemade desserts with this delightful recipe, perfect alongside a slice of Cloud Cake Light or some Strawberry Cheesecake Dump.
Sticky Coconut Cake Ingredients
• A sweet adventure awaits!
For the Batter
- Eggs (2, separated) – Provide structure and moisture; substitute with aquafaba for a vegan version.
- Granulated Sugar (1¼ cup) – Adds sweetness and caramelization; coconut sugar can be used for a deeper flavor.
- Full Fat Canned Coconut Milk (2¼ cup) – Enhances the coconut flavor and moisture; for dairy-free, use thick plant-based cream, but results may vary.
- Shredded Sweetened Coconut (3 cups) – Adds texture and a rich coconut flavor; unsweetened coconut can be used for less sweetness.
- Glutinous Rice Flour (1½ cup) – Creates the cake’s unique chewy texture; cannot be substituted with regular flour; consider Mochiko (Japanese sweet rice flour) as an alternative.
- Vanilla Extract (1 teaspoon) – Enhances the overall flavor profile; optional but recommended.
For the Glaze
- Egg Yolks (2) – Adds a beautiful golden finish when brushed on top before broiling; ensures a delightful contrast to the chewy texture.
Get ready to bake and enjoy a delicious Sticky Coconut Cake that’s sure to leave an impression!
Step‑by‑Step Instructions for Easy Gluten-Free Indonesian Sticky Coconut Cake
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your baking environment is at the perfect temperature for the Sticky Coconut Cake, allowing it to rise beautifully. While the oven is warming up, gather your ingredients and equipment—an 8×8-inch baking pan, mixing bowls, and whisk will be essential for the next steps.
Step 2: Whip Egg Whites and Sugar
In a medium-sized mixing bowl, whisk together the separated egg whites and granulated sugar until they are well combined and slightly frothy. This should take about 2-3 minutes of vigorous whisking. You want to see a glossy texture forming, which will help create the cake’s fluffy structure.
Step 3: Mix in Coconut Milk and Ingredients
Gradually pour in the full-fat canned coconut milk while continuing to whisk the mixture. Follow this by adding the shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix until everything is fully incorporated and smooth, ensuring there are no lumps. The batter will be thick yet pourable, showcasing a lovely coconut aroma.
Step 4: Pour and Bake
Carefully pour the batter into your prepared 8×8-inch baking pan, spreading it evenly with a spatula. Slide the pan into the preheated oven and bake for about 45 minutes. Keep an eye on the cake; it should turn a lovely golden brown and feel firm to the touch when done, indicating that your Sticky Coconut Cake is ready for the next step.
Step 5: Prepare and Broil for Color
Once the baking time is complete, remove the pan from the oven. In a small bowl, beat together the egg yolks and gently brush them over the top of the warm cake for a beautiful glaze. Place the cake back into the oven, but this time switch to the broiler setting, and broil for 5-10 minutes until the top is golden and slightly caramelized, creating a beautiful finish.
Step 6: Cool and Refrigerate
After broiling, let the cake cool in the pan on a wire rack for about 30 minutes. Once it has cooled to room temperature, cover it with plastic wrap or foil and refrigerate overnight. This resting period allows the flavors to meld and the cake to firm up, making it easier to cut into perfectly shaped squares or triangles when you’re ready to serve your delightful Sticky Coconut Cake.
Expert Tips for Sticky Coconut Cake
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Mix Thoroughly: Ensure the coconut milk is well mixed before adding to avoid lumps in your batter, which can affect the texture of the Sticky Coconut Cake.
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Broil with Care: Keep a close eye on your cake while it’s under the broiler. It can go from golden to burnt quickly, so monitor it closely to achieve a perfect finish.
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Resting is Key: Allow your cake to cool and refrigerate overnight before cutting. This step ensures the flavors develop and helps the cake firm up for easier slicing.
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Substituting Ingredients: If you’re vegan, replace eggs with aquafaba. For the glutinous rice flour, using Mochiko is an excellent alternative to achieve the classic chewy texture.
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Try Variations: Don’t be afraid to experiment! Incorporating different extracts or spices like nutmeg can elevate the flavor profile of your Sticky Coconut Cake.
How to Store and Freeze Sticky Coconut Cake
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Room Temperature: Allow the Sticky Coconut Cake to cool completely before covering it with a clean kitchen towel. It can be kept at room temperature for up to 2 days, but enjoy it fresh for the best taste.
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Fridge: Store any leftovers in an airtight container in the fridge for up to 2 weeks. The moistness will help prevent it from drying out, ensuring the flavors remain delightful.
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Freezer: For longer storage, wrap slices of the Sticky Coconut Cake tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying again.
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Reheating: To enjoy the cake warm, gently heat a slice in the microwave for 10-15 seconds. This will bring back its fudgy texture, enhancing the coconut flavor with each bite.
Make Ahead Options
These Sticky Coconut Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the batter up to 24 hours in advance; simply mix the ingredients and store the batter in the refrigerator to keep it fresh. Alternatively, after baking, let the cake cool, then refrigerate it overnight, allowing it to set beautifully. When you’re ready to enjoy this delightful dessert, just brush the egg yolks on top and broil for that golden finish. This makes for restaurant-quality results with minimal effort, ensuring you’ll always have a scrumptious treat on hand whenever the craving strikes!
Sticky Coconut Cake Customizations
Looking to inspire your creativity in the kitchen? Let’s explore delightful variations you can make!
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Vegan Option: Replace eggs with aquafaba for a plant-based version that still retains its deliciousness. You won’t miss the eggs at all!
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Deeper Flavor: Swap out granulated sugar for coconut sugar to add a rich, caramel-like taste to your cake. It complements the coconut beautifully.
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Nutty Crunch: Add chopped nuts alongside shredded coconut for a delightful texture contrast. Walnuts or almonds work especially well in this twist.
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Spice It Up: Sprinkle in a dash of cinnamon or nutmeg into the batter for warm, aromatic notes that enhance the overall flavor experience.
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Flavor Variants: Try substituting vanilla extract with almond extract for a whole new flavor adventure. Just a little will take your cake to another level!
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Tropical Touch: Add in diced mango or pineapple for a fruity twist that brings a refreshing taste of the tropics into your cake.
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Chocolate Delight: Mix in some mini chocolate chips for a decadent touch. The chocolate melts slightly, creating pockets of sweetness throughout.
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Extra Coconut: If you can’t get enough coconut, use unsweetened shredded coconut for a less sweet, more coconut-forward flavor profile that’s sure to satisfy.
With these variations in mind, you’re sure to make this Sticky Coconut Cake your own! For another delightful dessert idea, don’t miss out on the indulging flavors of Caramel Crunch Cake or brighten your day with Strawberry Cake Bliss. Happy baking!
What to Serve with Easy Gluten-Free Indonesian Sticky Coconut Cake?
The delightful charm of this tropical dessert can be enhanced with the perfect complementary dishes that round out your meal beautifully.
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Coconut Ice Cream: A creamy and rich companion that extends the coconut flavor and adds a delightful chill. Scoop it generously alongside the warm cake for a delightful contrast.
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Fresh Tropical Fruit Salad: Bursting with vibrant colors, this salad of mango, pineapple, and kiwi adds a refreshing fruity balance to the chewy cake. The natural sweetness pairs well with the sticky texture and will brighten any plate.
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Cardamom-Spiced Chai: This aromatic tea with hints of warmth brings an exotic touch that complements the cake’s coconut flavor. Sip it slowly and enjoy the cozy vibes it brings to your afternoon.
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Mango Sticky Rice: Combining a similar chewy texture with the sweetness of ripe mangoes, this dish creates a wonderful harmony when served together. A great way to expand your dessert experience and showcase tropical flavors.
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Whipped Coconut Cream: Light and airy, this whipped topping adds a luxurious texture while enhancing the flavor profile with a gentle coconut note. It’s perfect for those who love all things coconut!
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Pistachio Baklava: The crunchiness of this nutty pastry provides a delightful contrast to the soft, chewy cake. The sweetness and texture create a perfect balance for a multi-layered dessert experience.
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Iced Green Tea Lemonade: A refreshing, slightly tart drink that serves as a palate cleanser between bites. The citrus notes elevate the dessert while cooling you down.
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Pineapple Upside-Down Cake: For those who love layered flavors, this classic cake provides a contrast in texture and taste while staying within the tropical theme. A delightful homage to fruity desserts!
Easy Gluten-Free Indonesian Sticky Coconut Cake Recipe FAQs
How do I select ripe coconut for the recipe?
When selecting shredded coconut, look for sweetened, moist textures—avoid brands with dark spots or excessive dryness. If using fresh coconut, ensure it has a hard shell and sounds full when shaken. This freshness ensures a richer flavor in your Sticky Coconut Cake.
How should I store any leftovers of Sticky Coconut Cake?
After the cake has cooled completely, store it in an airtight container in the fridge for up to 2 weeks. This keeps the moisture intact, preserving the fudgy texture. Remember to enjoy it chilled or at room temperature for the best experience!
Can I freeze the Sticky Coconut Cake? If so, how?
Absolutely! To freeze, wrap individual slices of the cake tightly with plastic wrap and place them in a freezer-safe bag. This way, you can keep it for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight. You’ll love how it maintains its deliciousness even after freezing!
What are some common issues I might face while making this cake?
One common issue is undercooking, which can result in a soggy texture. Always ensure the cake is firm to the touch and has a golden color before removing it from the oven. Additionally, if the top browns too quickly under the broiler, simply lower the rack or cover it loosely with foil to avoid burning.
Is this Sticky Coconut Cake safe for people with allergies?
It’s important to note that this recipe contains eggs and coconut, which are common allergens. For a vegan option, try substituting the eggs with aquafaba. If you have coconut allergies, this recipe may not be suitable, but you could explore using other gluten-free flours and milks that align with your dietary needs.
Can I make this cake with different sweeteners?
Certainly! While granulated sugar is traditional, you can replace it with coconut sugar for a deeper flavor. Just keep in mind that this can alter the texture slightly, so it’s best to test your preferred substitute to achieve that perfect sticky consistency.
Irresistible Sticky Coconut Cake That's Gluten-Free Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.
- In a medium-sized bowl, whisk together the separated egg whites and sugar until well combined and frothy.
- Gradually pour in the coconut milk while whisking, then add the shredded coconut, glutinous rice flour, and vanilla extract. Mix until smooth.
- Pour the batter into your prepared baking pan and bake for about 45 minutes until golden brown.
- Remove the cake and brush the egg yolks over the top. Broil for 5-10 minutes until golden.
- Cool in the pan for 30 minutes, then refrigerate overnight before serving.
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