Sticky Coconut Cake
A rich, chewy tropical cake made with glutinous rice flour, coconut milk, and sweetened shredded coconut. The velvety coconut filling is topped with a glossy egg yolk glaze, creating a moist, pillowy texture perfect for any occasion. A halal-friendly, alcohol-free dessert that pairs beautifully with coffee or tea.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 12 slices
- Category: cakes
- Method: Baking
- Cuisine: Tropical Fusion
- Diet: Vegetarian
Ingredients
2 cups glutinous rice flour
3/4 cup packed sweetened shredded coconut
1 cup full-fat coconut milk
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
4 tablespoons unsalted butter, melted
2 tablespoons cornstarch
1/4 cup light brown sugar (for glaze)
1/4 teaspoon sea salt (for glaze)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking dish
In a large bowl, mix rice flour, sweetened shredded coconut, salt, sugar, vanilla, melted butter, and coconut milk until smooth
Spread the batter into the prepared pan and bake for 25 minutes
While baking, prepare the glaze: Whisk egg yolks, brown sugar, cornstarch, and a pinch of sea salt in a small saucepan, then cook over medium heat until thickened
Brush the glaze over the warm cake and broil for 3 minutes until the topping starts to bubble and golden
Let the cake cool completely, then refrigerate for at least 2 hours before slicing
Notes
Use a non-stick pan for easier cleaning
The cake keeps for up to 4 days in the refrigerator in an airtight container
For extra richness, add 1/4 cup toasted coconut flakes to the batter before baking