If you have a soft spot for tropical flavors and delightfully chewy textures, you are going to adore this Sticky Coconut Cake (Wingko Babat) Recipe. This traditional Indonesian treat showcases the luscious richness of coconut in every bite, with a sticky yet tender crumb that feels like a warm hug. Perfect for an afternoon snack or a unique dessert, this cake effortlessly combines sweet coconut milk, shredded coconut, and glutinous rice flour to create a delightful experience that lingers long after the last morsel is gone.
Ingredients You’ll Need
Ingredients You’ll Need
This Sticky Coconut Cake (Wingko Babat) Recipe calls for a handful of simple ingredients that work harmoniously to deliver its iconic flavor and texture. Each ingredient plays a crucial role, from adding moisture to imparting chewy goodness or that irresistible golden finish.
- 2 large eggs, separated: Egg whites create a subtle lightness in the batter while yolks enrich the surface glaze.
- 1¼ cups granulated sugar: Provides balanced sweetness and helps with caramelization during baking.
- 2¼ cups full-fat canned coconut milk: The heart of the recipe, delivering that creamy, tropical base.
- 3 cups sweetened shredded coconut: Adds delightful texture and bursts of coconut flavor in every bite.
- 1½ cups glutinous rice flour: Gives the cake its signature sticky and chewy consistency.
- 1 teaspoon vanilla extract: Brings warmth and depth, perfectly complementing the coconut.
How to Make Sticky Coconut Cake (Wingko Babat) Recipe
Step 1: Prepare the Batter
Begin by preheating your oven to 350°F (175°C). In a medium bowl, whisk the egg whites together with the sugar until they are well combined. Then, gradually stir in the rich coconut milk, shredded coconut, glutinous rice flour, and fragrant vanilla extract until you achieve a smooth, liquid batter. This thin consistency is exactly what creates the cake’s luscious stickiness.
Step 2: Bake the Cake
Line an 8×8-inch baking pan with parchment paper, then pour in the batter. Slide it into the oven and bake for about 45 minutes, or until the cake is set through but still tender. The aroma filling your kitchen at this point is simply irresistible, hinting at the coconut goodness to come.
Step 3: Add the Egg Yolk Topping
Once the cake has baked, remove it from the oven and gently brush the top with the beaten egg yolks reserved earlier. This step creates that beautiful golden glaze that makes the cake visually stunning and adds an extra layer of richness. Then switch your oven to broil and pop the cake back inside for 5 to 10 minutes, keeping a close eye to achieve a lovely golden brown finish without burning.
Step 4: Cool and Set
Allow the cake to cool completely in the pan on a wire rack. To get the perfect sticky texture, cover the cake with plastic wrap and refrigerate it overnight or for at least 8 hours. This resting stage lets the flavors meld and the sticky consistency fully develop. When ready, cut the cake into squares or triangles, then enjoy it chilled or at room temperature.
How to Serve Sticky Coconut Cake (Wingko Babat) Recipe
Garnishes
A simple dusting of toasted shredded coconut on top adds a lovely crunch and intensified coconut aroma, complementing the cake’s soft interior. For an extra indulgent touch, drizzle a little honey or coconut syrup right before serving for added sweetness and shine.
Side Dishes
Serve this Sticky Coconut Cake alongside a cup of strong black coffee or spiced tea to balance the sweetness with some bold bitterness. A scoop of coconut or vanilla ice cream on the side can also turn your snack into a delightful tropical dessert experience.
Creative Ways to Present
Get playful by layering bite-sized pieces of this Sticky Coconut Cake between fresh tropical fruits like mango, pineapple, or kiwi for a vibrant dessert platter. You can also cut it into small squares and thread them onto skewers alternating with pieces of grilled fruit for a fun, shareable treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sticky Coconut Cake tightly in plastic wrap or place it in an airtight container and keep it refrigerated. Proper storage maintains the cake’s moisture and prevents it from drying out. It should stay fresh for up to 3 days.
Freezing
If you want to keep the cake longer, you can freeze individual portions wrapped in plastic followed by aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before enjoying to preserve the texture and flavor.
Reheating
To enjoy the cake warm, gently reheat it in a microwave for about 15 to 20 seconds or until just warmed through. Avoid overheating to ensure the sticky texture doesn’t become rubbery. Alternatively, you can leave it at room temperature and serve it chilled for a cooler treat.
FAQs
Can I substitute fresh coconut for shredded coconut?
Fresh coconut can be used but it tends to have more moisture and less sweetness than sweetened shredded coconut, which might affect the cake’s texture and flavor slightly. If using fresh, consider reducing other liquid ingredients or adding a bit more sugar.
What makes this cake sticky?
The key to its signature stickiness is the combination of glutinous rice flour and coconut milk. Glutinous rice flour provides that chewy, sticky texture, while the coconut milk adds moisture and richness that binds everything together.
Is this recipe gluten-free?
Yes, this Sticky Coconut Cake (Wingko Babat) Recipe is naturally gluten-free since it uses glutinous rice flour instead of wheat flour. However, if you have a severe gluten allergy, check the packaging of your shredded coconut and other ingredients for cross-contamination.
Can I make mini versions of the cake?
Absolutely! You can bake the batter in a muffin tin or mini cake pan to create bite-sized Sticky Coconut Cakes. Just reduce the baking time to about 20-25 minutes and keep an eye on the egg yolk browning step.
What is the best time to enjoy this cake?
This Sticky Coconut Cake is wonderful anytime—whether as a mid-morning snack, an afternoon pick-me-up, or a light dessert after dinner. Serving it chilled enhances its refreshing coconut flavor, perfect for warm days.
Final Thoughts
This Sticky Coconut Cake (Wingko Babat) Recipe is truly a treasure to keep in your recipe collection. Its blend of sweet, creamy coconut flavors with a uniquely sticky texture is unlike any other cake you’ve tried. I encourage you to take some time to bake this, share it with loved ones, and savor the simple pleasures of this tropical delight. It’s more than just a cake—it’s a little sweet escape to Indonesia’s vibrant culinary heritage.
Print
Sticky Coconut Cake (Wingko Babat) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 10 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Description
Sticky Coconut Cake, also known as Wingko Babat, is a traditional Indonesian treat that features a moist, chewy texture infused with rich coconut flavor. This cake combines shredded coconut, glutinous rice flour, and coconut milk for a naturally sweet and sticky dessert with a golden egg yolk topping. Perfectly balanced and easy to prepare, this cake is best enjoyed chilled or at room temperature, making it an ideal dessert or snack for gatherings.
Ingredients
Egg Mixture
- 2 large eggs, separated
- 1¼ cups granulated sugar
Main Batter
- 2¼ cups full-fat canned coconut milk
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk the egg whites and granulated sugar until combined and slightly frothy. Gradually incorporate the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, stirring continuously until the batter is smooth and well blended. Note that the batter will be thin and liquid in consistency.
- Bake the Cake: Pour the prepared batter into an 8×8-inch baking pan lined with parchment paper, ensuring an even spread. Bake in the preheated oven for 45 minutes or until the cake is set and firm to the touch.
- Add the Egg Yolk Topping: Remove the cake from the oven and gently brush the surface with the beaten egg yolks reserved earlier. Adjust the oven to broil setting and bake the cake for an additional 5 to 10 minutes, or until the top turns golden brown and slightly caramelized, creating a glossy finish.
- Cool and Serve: Transfer the cake on a wire rack and allow it to cool completely in the pan. Once cooled, cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to fully set and develop its sticky texture. After resting, cut the cake into squares or triangles and serve chilled or at room temperature for optimal taste and texture.
Notes
- Using full-fat coconut milk enhances the richness and moisture of the cake.
- Glutinous rice flour gives the cake its characteristic sticky texture; do not substitute with regular rice flour.
- Brushing the egg yolks and broiling creates a beautiful golden, glossy top layer.
- Refrigeration time is crucial for the cake to set properly and achieve the sticky consistency.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
