Name: Sticky Coconut Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 cups grated coconut (fresh or unsweetened desiccated); 1 1/2 cups glutinous rice flour; 1 cup granulated sugar; 1/2 teaspoon salt; 1 cup coconut milk; 1/4 cup melted butter; 2 large eggs; 1 teaspoon vanilla extract

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Discover the chewy, tropical goodness of Sticky Coconut Cake, an Indonesian Dessert Delight known as Wingko Babat. This traditional Indonesian treat, with its rich coconut flavor and sticky texture, is perfect for snacking, dessert, or sharing with loved ones. Whether you’re new to Indonesian cuisine or a seasoned fan, this Sticky Coconut Cake will bring a taste of Southeast Asia to your kitchen with its simple yet irresistible recipe!

Ingredients for Sticky Coconut Cake

Here’s what you’ll need for Sticky Coconut Cake (makes 16 squares, serves 8–12):

2 cups grated coconut (fresh or unsweetened desiccated)
1½ cups glutinous rice flour
1 cup granulated sugar
½ tsp salt
1 cup coconut milk
¼ cup melted butter
2 large eggs
1 tsp vanilla extract

Equipment

9-inch square baking pan
Parchment paper
Large and medium mixing bowls
Whisk or spatula
Measuring cups and spoons
Airtight containers for storage

Ingredient Tips

Grated Coconut: Fresh coconut yields the best flavor; unsweetened desiccated works well if fresh isn’t available.
Glutinous Rice Flour: Essential for the chewy texture; find it in Asian markets or specialty stores.
Coconut Milk: Use full-fat for richness; shake can well before measuring.
Butter: Melted butter adds depth; use unsalted to control saltiness.
Sugar: Adjust slightly for sweetness, but keep close to 1 cup for texture.

Directions for Sticky Coconut Cake

Let’s bake this Sticky Coconut Cake—a true Indonesian Dessert Delight!

Preheat the Oven

I preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper for easy removal of this Indonesian Dessert Delight.

Mix the Dry Ingredients

In a large bowl, I combine 2 cups grated coconut, 1½ cups glutinous rice flour, 1 cup granulated sugar, and ½ tsp salt, stirring to blend evenly.

Prepare the Wet Ingredients

In a medium bowl, I whisk together 1 cup coconut milk, ¼ cup melted butter, 2 eggs, and 1 tsp vanilla extract until smooth and well combined.

Combine the Batter

I pour the wet ingredients into the dry ingredients, mixing until fully incorporated. The batter will be thick and sticky, perfect for Sticky Coconut Cake.

Bake

I pour the batter into the prepared pan, spreading it evenly with a spatula. I bake for 45–50 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

I let the cake cool completely in the pan, then cut into 16 squares for serving.

Nutrition

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 60–65 minutes
Servings: 8–12 (1–2 squares per serving)
Calories: ~320 kcal per serving (1 square)
Macros per Serving: 30g carbs, 3g protein, 10g fat, 2g fiber

Variations for Sticky Coconut Cake

Try these twists on Sticky Coconut Cake:

Nutty Crunch: Add ¼ cup chopped cashews or almonds to the batter for a crunchy Indonesian Dessert Delight.
Pandan Flavor: Mix in 1 tsp pandan extract for a traditional Indonesian twist.
Gluten-Free: Ensure glutinous rice flour is certified gluten-free for dietary needs, inspired by Layla Cooks’ accessible recipes.
Coconut Cream Topping: Drizzle with sweetened coconut cream after baking for extra richness.
Spiced Up: Add ¼ tsp cinnamon or cardamom for a warm flavor profile.

Serving Ideas:

Pair with Layla Cooks’ Grape Jolly Rancher Moonshine for a festive gathering.
Serve with Layla Cooks’ tropical fruit salad for a vibrant contrast.
Offer at dessert tables with Indonesian-inspired snacks like klepon.

Storage

I store Sticky Coconut Cake in an airtight container at room temperature for up to 3 days in a cool, dry place. For longer storage, I refrigerate it for up to 1 week, noting it may become denser. To freeze, I wrap individual squares in plastic wrap and place in a freezer-safe container for up to 2 months. I thaw at room temperature or warm in the microwave for 10–15 seconds, avoiding overheating to maintain texture.

Serving Tips

Presentation: Arrange Sticky Coconut Cake squares on a decorative tray or cut into fun shapes for a playful look.
Garnish: Sprinkle with powdered sugar or top with a dollop of whipped cream for elegance.
Pairing: Enjoy with hot tea, coffee, or Layla Cooks’ pandan latte to complement this Indonesian Dessert Delight.
Portion Size: 1–2 squares per person for a snack; more for a dessert portion.
Occasions: Perfect for cultural celebrations, afternoon tea, or dessert spreads.

FAQs About Sticky Coconut Cake

Here are answers to some common questions about Sticky Coconut Cake:

Can I use sweetened desiccated coconut instead of fresh or unsweetened desiccated coconut?
Yes, you can use sweetened desiccated coconut if you prefer a sweeter cake. However, you may want to reduce the amount of granulated sugar in the recipe slightly to balance the sweetness. Start by reducing the sugar by ¼ cup and adjust according to your taste.

What can I substitute for glutinous rice flour?
Glutinous rice flour is key to achieving the chewy texture characteristic of Sticky Coconut Cake. If you can’t find it, you might try using regular rice flour, but the texture will be different. There isn’t a perfect substitute for glutinous rice flour in this particular recipe.

Can I make Sticky Coconut Cake vegan?
Yes, you can make a vegan version of Sticky Coconut Cake. Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or another egg replacer. Use a plant-based butter alternative instead of melted butter. Ensure that the coconut milk and all other ingredients are vegan.

How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean. This usually takes about 45–50 minutes in a preheated 350°F (175°C) oven. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.

Can I use coconut cream instead of coconut milk?
Yes, coconut cream can be used for a richer Sticky Coconut Cake, but dilute it with a bit of water (3:1 ratio) to match coconut milk’s consistency.

Can I add dried fruit to the batter?
Yes, mix in ¼ cup chopped dried mango or pineapple for a tropical twist to enhance the flavor.

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Conclusion

Sticky Coconut Cake is a wonderful example of Indonesian culinary heritage, blending simple ingredients to create a delectable treat. The combination of grated coconut and glutinous rice flour gives it a unique texture, while the coconut milk and butter add richness. Perfect for any occasion, this sticky coconut cake will transport your taste buds to Indonesia with every bite!