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Sticky Coconut Cake

Sticky Coconut Cake
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Sticky Coconut Cake is a moist and sweet tropical dessert featuring rich coconut flavor and an irresistibly sticky texture. Made with simple pantry staples and topped with a glossy coconut glaze, this cake is perfect for both special occasions and casual gatherings. Its tender crumb and tropical twist make it a versatile treat that delights all dessert lovers.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsweetened shredded coconut
  • 1 cup coconut milk (preferably fresh)
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract

Coconut Glaze

  • ⅓ cup coconut milk
  • 2 tablespoons granulated sugar

Instructions

  1. Prepare Your Ingredients: Gather all ingredients at room temperature for even mixing and optimum texture. Preheat oven to 350°F (175°C) and grease an 8 or 9-inch cake pan.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and shredded coconut to ensure even distribution and prevent dense spots.
  3. Cream Butter and Sugar: Use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a tender crumb for the cake.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in vanilla extract for aromatic flavor.
  5. Alternate Adding Dry Ingredients and Coconut Milk: Gradually add the dry mixture to the butter-egg batter, alternating with coconut milk. Start and end with the dry ingredients, folding gently to avoid overmixing.
  6. Bake and Prepare Glaze: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. While baking, combine coconut milk and sugar in a saucepan and heat gently until slightly thickened.
  7. Apply Sticky Glaze: Once baked, poke small holes over the cake’s surface and pour the warm coconut glaze evenly on top to infuse moisture and create the signature sticky texture.
  8. Cool and Serve: Let the cake cool completely in the pan so the glaze fully absorbs. Slice and serve as desired.

Notes

  • Use fresh coconut milk for richer flavor compared to canned versions.
  • Do not overmix the batter; fold gently to keep the cake light.
  • Pour glaze while warm to allow it to soak into the cake perfectly.
  • Ensure all wet ingredients are at room temperature to create a smooth batter.
  • Use an oven thermometer to prevent overbaking and drying out the cake.

Nutrition

Keywords: sticky coconut cake, coconut dessert, tropical cake, moist cake, coconut glaze, baked coconut cake

Find it online: https://linacorner.com/sticky-coconut-cake/