Introduction
Craving something chewy, sweet, and deeply coconutty? This Sticky Coconut Cake, inspired by the traditional Indonesian treat Wingko Babat, is your next go-to dessert. Whether you’re a long-time coconut lover or just curious about Javanese cuisine, this fudgy and sticky rice-based cake will satisfy your dessert cravings and introduce a new texture experience. Bonus: it’s gluten-free and perfect for sharing at potlucks, holidays, or afternoon treats.
Looking for inspiration? Try our vegan coconut cake variation that keeps the flavor but swaps the eggs.
What Is Sticky Coconut Cake (Wingko Babat)?
Origin and Cultural Significance
Originating from East Java, Indonesia, Wingko Babat is often sold as a souvenir treat. Vendors frequently sell it in train stations or streetside stalls. The name comes from the town of Babat, known for popularizing the treat.
Differences from Traditional Cakes
Unlike fluffy cakes, this coconut cake is made using glutinous rice flour, which gives it its signature chewy and sticky texture—much like mochi or bibingka. Discover great ideas like cheesy corn fritters if you’re into unique regional snacks.
Why You’ll Love This Sticky Coconut Cake
Perfect Texture and Taste
This cake is chewy, dense, moist, and filled with shredded sweet coconut. The top broils into a golden crust, giving you layers of texture in each bite.
Gluten-Free and Easy to Make
No special equipment or hard-to-find ingredients needed. It’s ideal for beginner bakers or those new to Indonesian flavors.
Ingredients Breakdown and Substitutes
Core Ingredients
- Glutinous rice flour (not regular flour!)
- Shredded sweetened coconut
- Full-fat canned coconut milk
- Eggs (separated)
- Granulated sugar
- Vanilla extract
Ingredient Substitutes and Tips
- You can use Mochiko (Japanese sweet rice flour) instead of Thai rice flour.
- Shake your coconut milk before opening; if separated, stir or gently heat it.
Step-by-Step Instructions
Batter Preparation
- Preheat oven to 350°F.
- In a bowl, whisk egg whites with sugar until combined.
- Add coconut milk, shredded coconut, rice flour, and vanilla. Stir until smooth.
Baking and Broiling
- Pour batter into an 8×8-inch pan.
- Bake 45 minutes.
- Brush top with egg yolks, then broil for 5–10 minutes until golden brown.
Check out our lemon meringue pie cannoli for more crust-topped dessert inspiration.
Serving and Storage
How to Cut and Present
Once cooled and chilled for 8 hours:
- Cut into 9 squares
- For bite-size, cut into triangles
- Serve in mini liners for potlucks
Storing Leftovers
Keep in an airtight container in the fridge. Serve cold or at room temperature.
Recipe Tips & Tricks
Avoid Lumps
Mix thoroughly to prevent coconut clumps.
Shake or stir coconut milk well before using.
Watch the Broiler
The cake top browns fast under the broiler—don’t walk away.
Make It Your Own
Add-ons and Flavors
- Add pandan extract for a more authentic twist.
- Fold in chopped nuts like cashews or almonds.
Presentation Enhancements
Sprinkle with toasted coconut or drizzle with condensed milk.
Don’t miss our chocolate-pistachio cake variation for more exotic flavor layering.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 268 kcal |
| Carbs | 29g |
| Protein | 3g |
| Fat | 17g |
| Saturated Fat | 14g |
| Fiber | 3g |
| Sugar | 15g |
FAQs About Sticky Coconut Cake
PAA1: Is this Sticky Coconut Cake recipe authentic?
This version is adapted to be U.S.-friendly using accessible ingredients but still keeps the essence of the traditional Indonesian Wingko Babat.
PAA2: Can I substitute glutinous rice flour with all-purpose flour?
No. All-purpose flour won’t give you the chewy, sticky texture crucial to this cake.
PAA3: Can I use Mochiko instead of Thai rice flour?
Yes, Mochiko is a suitable alternative. Both are glutinous rice flours.
PAA4: How do I store Sticky Coconut Cake?
Store it in the fridge in a sealed container. It holds well for up to 5 days.
PAA5: Can I make this cake ahead of time?
Absolutely. Chill it overnight before serving for the best texture.
PAA6: Can I freeze it?
Yes, freeze individual pieces wrapped in plastic and foil. Defrost in the fridge.
Conclusion
Sticky Coconut Cake (Wingko Babat) is a unique treat that brings chewy, tropical delight in every bite. Perfect for coconut lovers, this recipe is easy, gluten-free, and memorable enough to impress at any gathering.
Don’t miss our coconut panna cotta with blueberry topping if you’re exploring coconut-based desserts further.