A whiff of coconut can whisk you away to sun-drenched shores and bustling street markets. As I stand in my kitchen, I’m reminded of the joy I felt the first time I tried making this Easy Gluten-Free Indonesian Sticky Coconut Cake, also known as Wingko Babat. It’s an easier-than-you’d-think dessert that captures the essence of Indonesian street food in every bite. This recipe is not only gluten-free but also a guaranteed crowd-pleaser, perfect for gatherings or a cozy afternoon snack. What’s more, it’s effortless to whip up, making it a go-to option for busy weeknights or spontaneous get-togethers. Are you ready to elevate your baking game and dive into the delightful world of sticky coconut goodness? Let’s get started!
Why is this Sticky Coconut Cake unique?
Irresistible Flavor: The blend of rich coconut milk and sweet shredded coconut creates a dessert that’s bursting with tropical goodness.
Chewy Delight: Enjoy the signature chewy texture offered by glutinous rice flour, reminiscent of your favorite chewy treats.
Easy and Quick: This recipe is simple to follow, making it accessible for both beginners and experienced bakers alike.
Perfect for Any Occasion: Whether serving at family gatherings or enjoying an afternoon snack, this cake will wow your guests!
Vegan-Friendly Option: Simply swap eggs for aquafaba for a delicious vegan version that everyone can enjoy.
If you love indulgent desserts, you might also like my Coconut Curry Soup for a savory twist or my Autumn Pumpkin Spice Crumble Cake for a seasonal treat!
Sticky Coconut Cake Ingredients
For the Batter
- Eggs (2, separated) – Provides structure and moisture; substitute with aquafaba for a vegan option.
- Granulated Sugar (1¼ cup) – Adds sweetness and helps in caramelization.
- Full-Fat Canned Coconut Milk (2¼ cup) – Offers rich coconut flavor and moisture; shake well before use to mix cream and water.
- Shredded Sweetened Coconut (3 cups) – Contributes texture and intense coconut flavor; unsweetened coconut can be used if preferred.
- Glutinous Rice Flour (1½ cup) – Gives the cake its signature chewy texture; Mochiko is a viable alternative if needed.
- Vanilla Extract (1 teaspoon) – Enhances flavor; swap with almond extract for a different taste profile.
Optional Topping
- Egg Yolk (1) – Brush on top for a beautiful golden finish while broiling for added richness.
This delightful Sticky Coconut Cake is not only a showstopper, but it’s also incredibly easy to make, ensuring every bite brings you a touch of the tropics!
Step‑by‑Step Instructions for Easy Gluten-Free Indonesian Sticky Coconut Cake
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is essential for ensuring even baking of your Sticky Coconut Cake. While the oven heats up, prepare your 8×8-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal later.
Step 2: Beat the Egg Whites
In a medium bowl, combine the egg whites and granulated sugar. Use a hand mixer or whisk to beat them together until the mixture becomes frothy and slightly thickened, about 3–5 minutes. This step helps incorporate air, giving the cake a light texture while mixing it with the sugar adds sweetness that balances the coconut flavors.
Step 3: Combine the Wet Ingredients
Gradually pour in the full-fat canned coconut milk to your egg mixture, continuing to whisk until combined. Then, add the shredded sweetened coconut and mix until uniform. This creamy layer infuses your Sticky Coconut Cake with rich coconut flavor and contributes to its moist texture. Make sure there are no lumps!
Step 4: Add the Dry Ingredients
Next, carefully add the glutinous rice flour and vanilla extract to the mixture. Use a spatula to gently fold these ingredients in until there are no dry patches. This step is crucial for achieving the chewy texture that makes Wingko Babat so delightful. Be cautious not to overmix, as this can affect the cake’s consistency.
Step 5: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Place the pan in the preheated oven and bake for 45 minutes, or until the top becomes golden brown and a toothpick inserted in the center comes out clean. Keep an eye on the cake as it bakes, as oven temperatures may vary.
Step 6: Add the Golden Finish
Once your cake is baked, remove it from the oven and brush the surface lightly with the beaten egg yolk for that lovely golden finish. Return the pan to the oven and broil for an additional 5–10 minutes, watching closely to prevent burning. This step adds beautiful color and richness to your Sticky Coconut Cake.
Step 7: Cool and Refrigerate
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack. Once it’s completely cool, cover it with plastic wrap and refrigerate for at least 8 hours or overnight. This chilling process enhances the flavors and gives the cake its perfect chewy texture, making it worth the wait!
Step 8: Slice and Serve
After refrigerating, remove your Sticky Coconut Cake from the fridge and cut it into squares or triangles with a sharp knife. Serve chilled or at room temperature, and enjoy the delightful combination of chewy and fudgy textures that your Easy Gluten-Free Indonesian Sticky Coconut Cake offers.
Expert Tips for Sticky Coconut Cake
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Mix Well: Ensure all ingredients are combined without lumps for a delightful, uniform texture in your Sticky Coconut Cake.
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Watch the Broil: Keep a close eye while broiling the cake for that golden finish to avoid burning, which can happen quickly!
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Chill for Best Results: Refrigerate overnight to allow the cake to set up nicely, enhancing the chewy texture and overall flavor.
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Adjust Sweetness: Feel free to use unsweetened coconut if you’re looking to dial down the sweetness without sacrificing that incredible coconut flavor.
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Vegan Switch: Consider substituting egg whites with aquafaba to make a delicious vegan-friendly version enjoyed by all!
Make Ahead Options
These Easy Gluten-Free Indonesian Sticky Coconut Cakes are a dream for meal prep! You can prepare the batter up to 24 hours in advance; simply combine all the ingredients until well-mixed (make sure there are no lumps), then pour it into the baking pan. Cover tightly and refrigerate until you’re ready to bake. To maintain quality, avoid leaving the batter out at room temperature. When you’re ready to enjoy your Sticky Coconut Cake, just pop it in the oven, bake it as directed, and finish with the broiling step for that beautiful golden top. You’ll have a delightful dessert ready to impress with minimal effort!
Sticky Coconut Cake Variations
Don’t hesitate to get creative with this recipe and make it your own!
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Vegan Option: Replace egg whites with aquafaba to make a delicious vegan version that everyone can enjoy. Just whip the aquafaba until frothy, and you’ll preserve that delightful light texture.
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Lower Sugar: Use unsweetened coconut to minimize sweetness while still enjoying the rich coconut flavor. Won’t compromise on taste, making it perfect for those watching their sugar intake.
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Pandan Twist: For a unique flavor profile, add pandan extract to the batter. This will infuse the cake with a lovely aromatic quality that complements the coconut beautifully.
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Nutty Delight: Fold in chopped nuts like almonds or cashews for a satisfying crunch. Their texture will contrast wonderfully with the chewy cake, creating an inviting eating experience.
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Spiced Version: Incorporate spices like cinnamon or cardamom into the batter for an exotic twist. These warm spices add depth and warmth, perfect for cozy gatherings.
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Fruit Flavor Boost: Mix in some diced ripe mango or pineapple for added fruity freshness. This slice of paradise will bring a new layer of flavor that tastes like a tropical getaway!
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Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cake for a luxurious touch. The rich chocolate pairs beautifully with the coconut, creating an indulgent treat.
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Coconut Curry Companion: If you’re looking for something savory to serve alongside your cake, why not pair it with my delightful Coconut Curry Soup? The combination of sweet and savory will impress your guests at any gathering!
Feel free to explore these variations, and remember, the best creations often come from personal touches and little surprises!
What to Serve with Easy Gluten-Free Indonesian Sticky Coconut Cake
Indulging in this delightful dessert opens up a world of pairing possibilities to create a memorable meal experience.
- Tropical Fruit Salad: A refreshing mix of mango, pineapple, and banana adds brightness and complements the coconut flavor beautifully.
- Coconut Ice Cream: Pair with a scoop of creamy coconut ice cream for a heavenly combination that enhances the overall tropical experience.
- Sweet Coffee: Brewed coffee with hints of vanilla or caramel perfectly balances the cake’s sweetness, making for a cozy afternoon treat.
- Crispy Spring Rolls: Serve with savory spring rolls for a delightful contrast of textures and flavors, creating a satisfying bite alongside the cake.
- Chai Tea: The warm spices of chai tea work harmoniously with the cake, adding aromatic depth and enhancing the overall indulgence.
- Whipped Cream: A dollop of lightly sweetened whipped cream offers a rich and airy contrast to the chewy texture of the cake.
Consider these delightful pairings as you savor each sticky, coconut-infused bite!
Storage Tips for Sticky Coconut Cake
Room Temperature: Store leftover Sticky Coconut Cake in a cool, dry place for up to 1 day. Make sure it’s covered to prevent it from drying out.
Fridge: Keep the cake in an airtight container in the fridge for up to 2 weeks. Chilling enhances the flavors, so this is ideal for enjoyability.
Freezer: Wrap individual slices of the Sticky Coconut Cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months; simply thaw overnight in the fridge before serving.
Reheating: To enjoy it warm, microwave a slice for 15-20 seconds, or warm it gently in the oven at 350°F (175°C) for about 10 minutes.
Easy Gluten-Free Indonesian Sticky Coconut Cake Recipe FAQs
What is the best way to select ripe coconut for this recipe?
Absolutely! When choosing fresh coconut, look for coconuts that feel heavy for their size and have a nice, clear sound when you shake them. Make sure the eyes of the coconut are dry and do not have dark spots. If you’re using shredded coconut, opt for the unsweetened variety to control sweetness.
How should I store leftover Sticky Coconut Cake?
Very simply! You can store your Sticky Coconut Cake in an airtight container in the fridge for up to 2 weeks. The flavors deepen as it chills, making it even more delightful. If you see it starting to dry out, just cover it well to keep it fresh.
Can I freeze Sticky Coconut Cake, and if so, how?
Of course! To freeze your Sticky Coconut Cake, slice it into individual servings and wrap each piece tightly in plastic wrap and then in aluminum foil. This method prevents freezer burn. You can freeze it for up to 3 months. To enjoy, just thaw overnight in the fridge before serving, or pop a slice in the microwave for a warm treat in just 15-20 seconds!
What should I do if my cake comes out too dense?
Don’t worry; it happens to the best of us! If your Sticky Coconut Cake is too dense, it may be due to overmixing the batter. Make sure to fold in the dry ingredients gently and avoid mixing too vigorously. Another tip is to ensure that your egg whites are perfectly whipped, as they contribute to the cake’s lift and texture.
Is it safe for my pets to eat this cake?
I wouldn’t recommend sharing Sticky Coconut Cake with your furry friends. The sugar and coconut can be tough on pets’ digestive systems, and some ingredients like eggs may not be ideal for them. Stick to specially formulated pet treats when it comes to your beloved companions!
Can I adjust the sugar level in this Sticky Coconut Cake?
Certainly! If you’re looking to reduce sugar, you can use unsweetened shredded coconut instead of sweetened. Another option is to gradually decrease the granulated sugar in the recipe, but do so carefully to maintain balance. Experimenting with sugar alternatives like coconut sugar can also add a unique twist!
Irresistible Sticky Coconut Cake That Will Steal Your Heart
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan.
- Combine the egg whites and granulated sugar in a medium bowl; beat until frothy and slightly thickened, about 3-5 minutes.
- Gradually pour in the coconut milk, mixing in the shredded coconut until uniform.
- Gently fold in glutinous rice flour and vanilla extract until no dry patches remain.
- Pour the batter into the prepared pan and bake for 45 minutes or until golden brown and a toothpick comes out clean.
- Brush the top lightly with beaten egg yolk and broil for an additional 5-10 minutes until golden.
- Cool for 15 minutes in the pan, then refrigerate for at least 8 hours or overnight.
- Slice and serve chilled or at room temperature.
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