Sticky Coconut Cake
Coconutty Chaos: My Go-To Sticky Coconut Cake 🍰🥥
Hey, ever made a cake that just *screams* tropical vibes? Like, you take one bite and you’re suddenly on a beach with palm trees swaying? Yeah, that’s this Sticky Coconut Cake for me. Seriously, if you love coconut, you NEED this in your life.
Okay, so here’s the scoop! This gluten-free wonder is like a love letter to coconut lovers. It’s got that chewy, sticky texture—oh man, it’s like eating a cloud that’s been sprinkled with magic. I was just chilling one Saturday afternoon, craving something sweet, and this popped into my head. I mean, who doesn’t love coconut, right? So, I decided to whip it up, and let me tell ya, my kitchen looked like a baking tornado hit it by the end. 😂 Flour everywhere, coconut flakes stuck to my cat (sorry, Mr. Whiskers), and I managed to almost forget the egg yolks!
Okay, Let’s Talk Ingredients
So, we’re hitting the grocery store! Grab yourself:
– 2 eggs (yup, we’ll separate ’em!)
– 1¼ cup granulated sugar (sweetness overload, just how we like it)
– 2¼ cup full-fat canned coconut milk (the creaminess is life)
– 3 cups shredded sweetened coconut (more is more, am I right?)
– 1½ cup glutinous rice flour (don’t worry, it’s gluten-free!)
– 1 teaspoon vanilla extract (because vanilla makes everything nicer)
Like, you could definitely get all fancy and organic, but honestly, just hit up the regular store and you’ll be good.
So Here’s Why I Make This Constantly
Okay, picture this: It was my buddy’s birthday, and I wanted to impress everyone with something unique. So, I whipped up this cake, and OMG, the looks on their faces were priceless. They took one bite, and it was like I handed them a passport to paradise. Everyone was raving. My friend even tried to hide a slice in her purse for later (seriously, who does that?!). So now, it’s basically my go-to dessert for every occasion! I’m the “coconut cake friend” now—and I’m *totally* okay with that.
The One Trick That Changes Everything
Okay, the big secret? When you pour the batter into the pan, make sure to smooth the top out really well! This is where I went wrong the first time. I just dumped it in and called it a day, but nope! Smooth it out, and it’ll bake evenly. Trust me, it makes a world of difference.
Don’t Mess This Up (My Top Tips)
Alright, listen up! Here’s what I learned the hard way:
1. Watch the broiling: Seriously, it goes from pale to burnt in like zero seconds. Set a timer, or you might end up with a charred coconut disaster.
2. Cool it down: Let it chill overnight! I know it’s hard to wait (trust me, I had to pace around my kitchen), but it sets better that way.
3. **Cut it *after* chilling: Don’t you dare try to slice it while it’s warm! You’ll end up with a mushy mess. Know that feeling? Ugh, been there, done that.
How to Keep Them From Disappearing (Or, How to Store Them)
So, if you manage to have leftovers (which, let’s be real, is a miracle), just cover it with plastic wrap and pop it in the fridge. It’ll stay yummy for like 3 days. But who are we kidding? This thing doesn’t last that long in my house!
If You Liked This, You’ll Probably Like These Too
If you’re vibing with this, you might also wanna try my:
– Mango Sticky Rice (sweet and tropical, yum!)
– Coconut Macaroons (easy peasy and so cute)
– Pineapple Upside-Down Cake** (for when you want a little twist)
So, what’s your favorite coconut treat? Let’s chat! I wanna hear all about your baking adventures! 🥥✨
Sticky Coconut Cake
Flavor-packed Sticky Coconut Cake with amazing ingredients and incredible taste! Perfect for any occasion.
10 minutes
50 minutes
600 minutes
Ingredients
- 2 eggs (separated)
Instructions
- Preheat oven to 350° F.
- Whisk the egg whites and the sugar together in a medium bowl. Slowly mix in the coconut milk, shredded coconut, rice flour, and vanilla. Make sure that all the ingredients are well combined and that there are no lumps of coconut. The batter will be thin and liquidy.
- Pour the batter into an 8×8-inch baking pan and bake it in the preheated 350° F oven for 45 minutes.
- Carefully take out the pan and brush the egg yolks on top of the cake. Set the oven to broil and broil the cake for 5-10 minutes. Keep a close eye on it, as it will brown quickly, and take it out when the turns golden brown.
- Set the cake in the pan on a wire rack to cool completely to room temperature. Then, place the cake in the pan, covered with plastic wrap, in the fridge overnight or for 8 hours before cutting and serving, to ensure that the cake has set. Cut cake into squares or triangles, and serve cold from the fridge or at room temperature.
