If you have a sweet spot for rich, chewy, and irresistibly fragrant desserts, then you’re going to adore this Sticky Coconut Cake (Wingko Babat) Recipe. This Indonesian treat is a luscious harmony of creamy coconut milk, velvety glutinous rice flour, and the natural sweetness of shredded coconut, all baked to sticky, caramelized perfection. It’s a dessert that manages to feel both deeply comforting and delightfully exotic, making it perfect for gatherings or a cozy indulgence at home.
Ingredients You’ll Need
Ingredients You’ll Need
Creating this Sticky Coconut Cake (Wingko Babat) Recipe is a joy because it relies on a handful of simple but mighty ingredients. Each one plays an essential role, contributing to the cake’s signature sticky texture, its rich coconut flavor, and that inviting golden top that’s simply hard to resist.
- 2 large eggs, separated: Egg whites provide structure and lightness while the yolks create a glossy, golden finish.
- 1¼ cups granulated sugar: Sweetens the cake perfectly without overpowering the natural coconut taste.
- 2¼ cups full-fat canned coconut milk: Adds creamy richness and moisture for that melt-in-your-mouth softness.
- 3 cups sweetened shredded coconut: Delivers chewy texture bursts and amplifies the coconut flavor beautifully.
- 1½ cups glutinous rice flour: The secret to the cake’s sticky, dense yet tender consistency.
- 1 teaspoon vanilla extract: A subtle hint of warmth and depth to round out the flavors.
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 the egg whites and granulated sugar until they just combine — this mixture will help create a delicate structure without being too airy. Slowly mix in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract, stirring continuously until the batter is smooth and well incorporated. Don’t worry if the batter looks thin and a bit liquidy; that’s exactly the texture you want for this cake.
Step 2: Bake the Cake
Pour your batter evenly into an 8×8-inch baking pan lined with parchment paper to prevent sticking and promote easy removal. Pop it into the oven and bake for about 45 minutes. You’ll know it’s ready when the cake is set and firm to the touch but still retains its luscious stickiness inside.
Step 3: Add the Egg Yolk Topping
Once the cake is out of the oven, gently brush the entire surface with the beaten egg yolks. This step is what transforms the cake’s top into a gorgeous golden crown. Switch your oven to broil and pop the cake back in for 5 to 10 minutes, watching closely until it develops a beautifully caramelized, shiny crust.
Step 4: Cool and Serve
Allow the cake to cool completely in the pan placed on a wire rack. This cooling time is crucial because it helps the cake firm up just right. Afterward, cover it with plastic wrap and refrigerate for at least 8 hours or overnight. This chilling step lets all the flavors meld and solidifies the sticky texture, so when you finally cut into it, you get perfect wedges or squares that hold their shape beautifully. Serve chilled or at room temperature, either way, it’s an absolute delight.
How to Serve Sticky Coconut Cake (Wingko Babat) Recipe
Garnishes
Want to add a little extra sparkle? Sprinkle a few toasted coconut flakes or a pinch of finely chopped toasted nuts like cashews or almonds on top right before serving. A light dusting of powdered sugar also brings a delicate hint of sweetness and makes the presentation pop.
Side Dishes
Sticky Coconut Cake (Wingko Babat) pairs wonderfully with tropical fruits like ripe mango, pineapple slices, or papaya for a bright, juicy contrast. For a beverage match, try it alongside a cup of fragrant jasmine tea or rich, bold coffee to balance the cake’s sweet creaminess.
Creative Ways to Present
Cut your Sticky Coconut Cake (Wingko Babat) Recipe into fun shapes using cookie cutters to brighten up a party platter, or serve it layered with fresh fruit and a drizzle of coconut cream in a trifle-style dessert glass. You can even warm slices lightly and add a scoop of vanilla ice cream for a luxurious fusion treat.
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Coconut Cake (Wingko Babat) keeps beautifully covered in the fridge for up to 5 days. The flavors actually deepen as it rests, and the sticky texture remains tender and enjoyable, making it a perfect make-ahead dessert.
Freezing
If you want to keep it longer, wrap the cake tightly in plastic wrap and aluminum foil, then freeze it for up to 2 months. Thaw it overnight in the fridge before serving to preserve its texture as best as possible.
Reheating
For a warm treat, gently reheat slices in a microwave for 20-30 seconds or until just warmed through. Avoid overheating to keep the delightful stickiness intact. Reheated cake pairs wonderfully with a drizzle of honey or a dusting of cinnamon.
FAQs
Can I substitute regular rice flour for glutinous rice flour?
Glutinous rice flour is essential for the sticky, chewy texture of this cake. Regular rice flour will result in a drier, crumbly cake, so it’s best to stick to the recipe for authentic results.
Is it necessary to refrigerate the cake overnight?
Yes, resting the cake in the refrigerator overnight helps it set properly, intensifies the flavors, and gives you the signature sticky texture that defines Wingko Babat.
Can I make this cake vegan?
Since eggs are used both in the batter and as a glaze, making a vegan version would require substitutions like aquafaba for egg whites and a plant-based glaze, but it won’t have the exact texture or golden topping traditional to this recipe.
What is the best pan size to use?
A standard 8×8-inch square baking pan is ideal. This size ensures the cake cooks evenly and achieves the right thickness for perfect stickiness.
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut will work but won’t have the same sweetness or texture as sweetened shredded coconut. If you use fresh, consider adding a bit more sugar to balance the flavors.
Final Thoughts
I can’t recommend enough giving this Sticky Coconut Cake (Wingko Babat) Recipe a try! It’s a wonderful way to explore an authentic Indonesian dessert with familiar, simple ingredients and minimal fuss. Whether you’re serving it for a special occasion or as a sweet daily treat, its rich, sticky charm will make it a fast favorite for anyone lucky enough to taste it.
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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, known as Wingko Babat, is a traditional Indonesian treat characterized by its moist, chewy texture and rich coconut flavor. Made with glutinous rice flour, shredded coconut, and creamy coconut milk, this cake is baked until just set and then topped with a golden egg yolk glaze. It is refrigerated overnight to achieve its signature sticky consistency, making it a perfect sweet snack or dessert enjoyed chilled or at room temperature.
Ingredients
For the Cake Batter
- 2 large eggs, separated
- 1¼ cups granulated sugar
- 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 together until combined and slightly aerated. Gradually add the full-fat coconut milk, sweetened shredded coconut, glutinous rice flour, and vanilla extract, stirring continuously until the batter is smooth and thin in consistency.
- Bake the Cake: Pour the batter into an 8×8-inch baking pan lined with parchment paper to prevent sticking. Bake in the preheated oven for 45 minutes or until the cake is set and a toothpick inserted in the center comes out clean.
- Add the Egg Yolk Topping: Remove the cake from the oven and gently brush the surface with the beaten egg yolks evenly. Switch the oven setting to broil and return the cake to bake for 5 to 10 minutes, or until the top turns a rich golden brown color with a slight crispiness.
- Cool and Serve: Allow the cake to cool completely in the pan placed on a wire rack. Once cool, cover the cake tightly with plastic wrap and refrigerate it for at least 8 hours or overnight. This chilling step helps the cake set and develop its sticky texture. After resting, cut into squares or triangles and serve chilled or at room temperature.
Notes
- Use full-fat coconut milk for the richest flavor and best texture.
- Make sure to separate eggs carefully; discard any yolk that gets into the whites to ensure proper aeration.
- Refrigeration overnight is crucial for achieving the cake’s characteristic stickiness.
- The broiling step adds a beautiful golden color and slight crispiness on top but watch carefully to prevent burning.
- Wingko Babat is traditionally served as a snack or light dessert and pairs well with tea or coffee.
