If you have a soft spot for desserts that are rich, chewy, and bursting with tropical charm, then you absolutely must try this Sticky Coconut Cake (Wingko Babat) Recipe. This Indonesian treat is a luscious celebration of coconut in every bite, blending creamy coconut milk, fragrant shredded coconut, and the uniquely sticky texture of glutinous rice flour. It’s straightforward to make, requires minimal ingredients, and rewards you with a cake that’s simultaneously tender, slightly caramelized on top, and deeply satisfying. Whether you’re craving a sweet snack or a conversation-starting dessert, this recipe will quickly become a beloved favorite.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential to achieving the perfect Sticky Coconut Cake (Wingko Babat) Recipe. Each one contributes wonderfully to the cake’s texture, flavor depth, or that signature sticky quality.
- 2 large eggs, separated: Egg whites help lighten the batter while the yolks create a glossy, golden topping.
- 1¼ cups granulated sugar: Provides the ideal sweetness and assists in caramelizing the top layer.
- 2¼ cups full-fat canned coconut milk: Infuses the cake with rich, creamy coconut flavor.
- 3 cups sweetened shredded coconut: Adds chewy texture and bursts of coconut warmth throughout.
- 1½ cups glutinous rice flour: The key to the cake’s signature sticky, chewy texture that makes it stand out.
- 1 teaspoon vanilla extract: Complements the coconut with a subtle aromatic sweetness.
How to Make Sticky Coconut Cake (Wingko Babat) Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the egg whites and granulated sugar until they’re fully combined. This mixture will not only sweeten the cake but also add a delicate airiness to the batter. Gradually whisk in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir everything until smooth — expect the batter to be quite thin and liquid, which is perfect for the final cake texture.
Step 2: Bake the Cake
Pour the prepared batter into an 8×8-inch baking pan lined with parchment paper. This ensures your cake won’t stick and makes cleanup a breeze. Bake it in the preheated oven for 45 minutes, or until the cake is fully set. During this time, the delightful aromas of coconut will fill your kitchen, making it hard to resist sneaking a taste!
Step 3: Add the Egg Yolk Topping
Once the cake is baked, remove it carefully from the oven. Gently brush the surface with the beaten egg yolks — this final touch will create a stunning golden, glossy top that’s irresistibly inviting. Then, switch your oven to broil and return the cake inside for 5 to 10 minutes. Keep a close eye on it as the top browns, achieving that perfect caramelized finish without burning.
Step 4: Cool and Set
After broiling, let the cake cool completely in the pan on a wire rack. This step is crucial to let the cake firm up properly. To get that signature sticky texture, cover it tightly with plastic wrap and refrigerate for at least 8 hours or overnight. The wait is worth it; chilling turns this coconut cake into a dense, chewy delight that you’ll adore. When ready, slice it into squares or triangles and get ready to enjoy!
How to Serve Sticky Coconut Cake (Wingko Babat) Recipe
Garnishes
Simple garnishes can elevate your Sticky Coconut Cake (Wingko Babat) Recipe beautifully. A light dusting of toasted coconut flakes adds crunch and an extra punch of coconut aroma. You might also drizzle a little coconut syrup or honey on top for added sweetness and shine. Fresh tropical fruit slices like mango or pineapple can provide refreshing brightness alongside the rich cake.
Side Dishes
This cake pairs wonderfully with strong, contrasting flavors. A cup of robust black tea or rich Indonesian coffee complements the sticky, sweet texture perfectly. If serving during a festive meal, a scoop of creamy vanilla ice cream or a dollop of coconut cream makes for a luscious cooling companion.
Creative Ways to Present
For a festive touch, try cutting the cake into small bite-sized cubes and serve them on decorative skewers with pieces of tropical fruit. You can also plate it with a sprinkle of edible flowers or fresh mint for color and freshness. Another fun idea is layering the Sticky Coconut Cake (Wingko Babat) cubes with whipped cream and fruit in individual glass jars for a stunning dessert parfait.
Make Ahead and Storage
Storing Leftovers
You can store your Sticky Coconut Cake (Wingko Babat) in an airtight container in the refrigerator for up to 3-4 days. Keeping it chilled maintains its signature sticky texture and prevents it from drying out. Just be sure to cover it well to avoid any fridge odors mingling with the coconut aroma.
Freezing
If you want to save some for later, this cake freezes quite well. Wrap it tightly in plastic wrap and then place it in an airtight freezer-safe container or zip-top bag. It will keep in the freezer for up to 1 month without sacrificing flavor or texture. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best results.
Reheating
To reheat, gently warm individual slices in the microwave for about 15-20 seconds or until soft but not too hot. Avoid prolonged heating to prevent drying. You can also let the cake come to room temperature naturally if you prefer the texture to be more firm and sticky again.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut can work but it won’t provide the same sweetness or texture as sweetened shredded coconut. If you use fresh, you might want to increase the sugar slightly and expect a less chewy bite.
Is glutinous rice flour the same as regular rice flour?
They are different. Glutinous rice flour is sticky and chewy when cooked, essential for this recipe’s texture. Regular rice flour won’t yield the same result and should not be substituted.
Can I make this cake vegan?
Since eggs are used both in the batter and for the topping, vegan substitution would be challenging. You might try egg replacers and coconut cream alternatives, but the texture and top browning might differ significantly.
What if I don’t have broil function on my oven?
You can try baking the cake a few extra minutes at a slightly higher temperature to brown the top, but watch it carefully to avoid burning. Alternatively, using a kitchen torch could achieve similar caramelization.
How long does it take to prepare and cook this cake?
The entire process, including chilling time, takes about 9 hours, with 45 minutes baking and an additional 5-10 minutes broiling. The resting time is key to allow the cake to set and develop its texture.
Final Thoughts
This Sticky Coconut Cake (Wingko Babat) Recipe is one of those charming desserts that feels like a warm hug from the tropics. It’s simple, comforting, and gloriously sticky in all the right ways. Once you try making it at home, you’ll appreciate how easy it is to create a unique treat that’s unlike any classic cake. Trust me, sharing this slice of coconut heaven with friends and family will have everyone asking for seconds and the recipe too!
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Sticky Coconut Cake (Wingko Babat) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 9 hours 10 minutes (including chilling time)
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
- Diet: Gluten Free
Description
Sticky Coconut Cake, or Wingko Babat, is a traditional Indonesian treat featuring a rich, moist texture made from glutinous rice flour, shredded coconut, and creamy coconut milk. This sweet, dense cake is topped with a glossy egg yolk layer that caramelizes under the broiler, delivering a delightful contrast of textures and deep coconut flavor. Perfectly chilled and cut into bite-sized pieces, it makes an irresistible tropical dessert or snack.
Ingredients
Eggs and Sugar
- 2 large eggs, separated
- 1¼ cups granulated sugar
Wet Ingredients
- 2¼ cups full-fat canned coconut milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups sweetened shredded coconut
- 1½ cups glutinous rice flour
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the egg whites and granulated sugar until well combined. Gradually stir in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract until the batter is smooth and relatively thin.
- Bake the Cake: Pour the batter into an 8×8-inch baking pan lined with parchment paper. Place the pan in the preheated oven and bake for 45 minutes, or until the cake is set and cooked through.
- Add the Egg Yolk Topping: Remove the cake from the oven and gently brush the surface with the beaten egg yolks. Switch the oven setting to broil and return the cake to the oven for 5 to 10 minutes until the top turns a golden brown and becomes shiny.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to let the cake fully set. Cut into squares or triangles before serving. Enjoy chilled or at room temperature.
Notes
- For best texture, use full-fat coconut milk to ensure richness.
- Resting the cake overnight in the refrigerator enhances the sticky texture and makes slicing easier.
- Brush the egg yolk topping gently to avoid pooling.
- Substitute sweetened shredded coconut with unsweetened if you want to reduce added sugar, adjusting sugar quantity accordingly.
- Use parchment paper to prevent sticking and to make removal easier.
