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Indonesian Sticky Coconut Cake

A chewy, moist cake made with glutinous rice flour, coconut milk, and grated coconut, perfect for snacks or desserts.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: Indonesian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups glutinous rice flour
  • 1 can coconut milk (400ml)
  • 1 cup grated coconut (fresh or dried) Use fresh for better flavor.
  • 3/4 cup sugar Adjust to taste for sweetness.
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a baking dish to prevent sticking.
  2. In a large mixing bowl, combine the glutinous rice flour, sugar, and baking powder.
  3. Gradually add the coconut milk, mixing until you achieve a smooth batter.
  4. Fold in the grated coconut, salt, and vanilla extract until everything is well combined.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
Baking
  1. Bake for 30-35 minutes or until the cake turns golden brown. A toothpick inserted in the center should come out clean.
  2. Let it cool before slicing into pieces. Serve and enjoy!

Notes

Store cooled cake in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Bring back to room temperature before serving for best taste. For variations, try adding pandan extract or chocolate chips.