Description
This Coconut Pound Cake is a rich and moist dessert with a delightful sticky texture, made with glutinous rice flour, shredded sweetened coconut, and full-fat coconut milk. Lightened with beaten egg whites folded into the batter, it bakes to a golden brown perfection with a subtle coconut aroma and tender crumb, perfect for serving warm or at room temperature.
Ingredients
Scale
Eggs
- 2 eggs, separated
- Note: For double the recipe use 4 eggs separated, for triple use 6 eggs separated
Dry Ingredients
- 1¼ cups granulated sugar
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
Wet Ingredients
- 2¼ cups full-fat canned coconut milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish or a pan of equivalent size to prevent sticking and promote even baking.
- Prepare the egg whites: Separate the egg whites from the yolks in a large mixing bowl. Beat the egg whites until soft peaks form, which will help incorporate air and create a lighter texture in the cake.
- Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded sweetened coconut, and granulated sugar to evenly distribute all dry components.
- Combine the wet ingredients: In another bowl, mix the egg yolks, full-fat coconut milk, and vanilla extract thoroughly. Then add this wet mixture to the dry ingredients and stir until the batter is smooth and fully combined.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter. Use a spatula to carefully incorporate the whites without deflating them, preserving the airiness needed for the cake’s light, sticky texture.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 35–45 minutes, or until the cake turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10–15 minutes before cutting into squares or slices. It can be enjoyed warm or at room temperature, making it a versatile treat.
Notes
- Be careful when folding the egg whites in to maintain airiness in the batter.
- Use full-fat canned coconut milk for rich flavor and moist texture.
- You can double or triple the recipe by adjusting ingredients accordingly as noted.
- The cake pairs well with tea or coffee for an afternoon snack.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
