Description
This Sticky Coconut Cake is a rich, chewy, and moist dessert made with glutinous rice flour, coconut milk, and shredded coconut. With its slightly crispy golden top and soft, sticky center, this tropical treat is perfect for coconut lovers! Easy to make and naturally gluten-free, enjoy it as a snack or a delicious dessert.
Ingredients
Units
Scale
- 2 cups glutinous rice flour
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/4 cup sugar
- 1 cup shredded coconut
- 1/2 tsp salt
- 2 eggs
- 1 tbsp butter (melted)
Instructions
- Preheat Oven – Set your oven to 350°F (175°C) and grease a baking pan.
- Mix Batter – In a large bowl, whisk together coconut milk, condensed milk, sugar, eggs, and melted butter. Gradually mix in glutinous rice flour, shredded coconut, and salt until smooth.
- Bake – Pour the batter into the greased pan and bake for 40-45 minutes, or until the top is golden brown.
- Cool & Serve – Let the cake cool before slicing. Enjoy warm or at room temperature!
Notes
- For extra flavor, top with toasted coconut flakes before baking.
- This cake is naturally gluten-free due to the glutinous rice flour.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Asian
