Sticky Coconut Cake (Wingko Babat) – Gluten-Free Indonesian Dessert

I remember my first bite of sticky coconut cake—wingko babat—at a tiny Indonesian café in Queens. I had just moved to New York City from Paris, and the moment that sticky, coconut-scented bar hit my tongue, I was transported back to Morocco. My mother used to make a similar confection using semolina and coconut, but the Indonesian version, with its chewy glutinous rice flour and broiled golden top, was a revelation. This easy sticky coconut cake recipe is my tribute to that moment—a gluten-free dessert that’s both humble and utterly addictive. It’s the kind of homemade coconut cake that makes you close your eyes and savor every bite.

Imagine a dense, moist cake with a tender crumb and a sticky, caramelized surface from the broiled egg yolk glaze. The coconut flavor is front and center—sweet shredded coconut and rich coconut milk work together to create a tropical aroma that fills your kitchen. Each square or triangle yields to a soft, almost pudding-like interior, while the edges are just barely crisp. It’s a texture lover’s dream, and the simplicity of the ingredients—six items, most of which you probably already have—makes it a weeknight win.

I’ve tested this sticky coconut cake recipe dozens of times to make sure it’s foolproof. The key is chilling the cake overnight so it sets properly and develops that signature sticky texture. I’ll share my best pro tip to avoid a dense cake, and I’ll warn you about the one mistake that can turn your wingko babat into a soggy mess. If you’re a coconut lover, this moist coconut cake will become your new go-to dessert.

Why This Sticky Coconut Cake Recipe Is the Best

The Flavor Secret – Most wingko babat recipes are either too dry or too sweet. My version uses full-fat canned coconut milk (never light) and just the right amount of sugar to let the natural coconut shine. Growing up in Morocco, I learned that balance is everything: a pinch of vanilla extract rounds out the coconut without overpowering it. The egg yolk brushed on top before broiling adds a rich, savory note that cuts through the sweetness—a technique I picked up from a Parisian pastry chef.

Perfected Texture – Glutinous rice flour (also called sweet rice flour) is non-negotiable for that chewy, sticky crumb. I’ve tested cornstarch and regular rice flour as substitutes—they work, but the texture is noticeably less authentic. The overnight chill is crucial: it allows the starches to fully hydrate so the cake sets into a dense, sliceable block that’s still soft and tender. Skip this step and you’ll end up with a crumbly mess.

Foolproof & Fast – This easy sticky coconut cake comes together in one bowl. No electric mixer, no complicated folding. The batter is thin and liquidy—that’s normal. Just whisk, pour, bake, broil, and chill. Even if you’ve never made a gluten-free cake before, you’ll nail it on the first try. I’ve taught this to readers who had never baked from scratch, and they sent me photos of perfect wingko babat.

Sticky Coconut Cake Recipe Ingredients

I love shopping for these ingredients at my local Asian grocery in NYC’s Chinatown, where I can find glutinous rice flour in bulk. But you can grab everything at any well-stocked supermarket. A memory from Morocco: my mother would toast shredded coconut before adding it to desserts—that’s a step I sometimes add for extra depth, but this recipe keeps it simple.

Ingredients List

• 2 eggs (separated)
• 1¼ cup granulated sugar
• 2¼ cup full-fat canned coconut milk
• 3 cups shredded sweetened coconut
• 1½ cup glutinous rice flour (also called sweet rice flour or mochiko)
• 1 teaspoon vanilla extract

Ingredient Spotlight

Glutinous Rice Flour – This is the backbone of the cake. Despite its name, it’s gluten-free (glutinous refers to the sticky texture, not gluten). You can find it in the Asian aisle or online. Substitution: a 1:1 gluten-free all-purpose flour blend works, but the cake will be less chewy and more cake-like.

Full-Fat Canned Coconut Milk – Do not use light coconut milk or coconut cream. The fat content is essential for moisture and richness. If you only have coconut cream, dilute it with water (3 parts cream to 1 part water).

Shredded Sweetened Coconut – Unsweetened coconut will result in a less sweet cake; if you use it, increase sugar by ¼ cup. For the best texture, avoid desiccated coconut (too fine) and use the standard shreds found in the baking aisle.

How to Make Sticky Coconut Cake – Step-by-Step

Don’t let the overnight chill intimidate you! The hands-on time is only about 15 minutes, and the results are so worth it. Follow these steps carefully, and you’ll have a perfect moist coconut cake every time.

Step 1: Prepare the Batter

Preheat your oven to 350°F. In a medium mixing bowl, whisk the egg whites and granulated sugar together until well combined and slightly frothy. No need to beat until stiff; just dissolve the sugar. Slowly pour in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Stir until everything is evenly mixed and no lumps of coconut or flour remain. The batter will be thin and liquidy—that’s exactly what you want.

💡 emy’s Pro Tip: To avoid lumps, whisk the flour into the liquid gradually and use a silicone spatula to break up any clumps of shredded coconut. A quick blitz with an immersion blender can save you if you see lumps.

Step 2: Bake the Cake

Pour the batter into an 8×8-inch baking pan lined with parchment paper (or greased). Bake for 45 minutes. The cake will look set around the edges but still slightly jiggly in the center. It should be pale golden on top. Don’t overbake; the residual heat will continue cooking as it cools.

⚠️ Common Mistake to Avoid: Opening the oven door too often. The temperature drop can cause the cake to sink or become dense. Trust the timer and peek only once near the end.

Step 3: Broil the Top

Carefully remove the pan from the oven. Using a pastry brush, brush the reserved egg yolks evenly over the surface of the hot cake. Switch your oven to broil (high) and place the pan on the top rack. Broil for 5–10 minutes, watching constantly. The top should turn a deep golden brown with some darker spots. Take it out the moment it’s golden—burnt sugar turns bitter.

💡 emy’s Pro Tip: If your broiler runs hot, rotate the pan halfway through for even browning. You can also use a kitchen torch to get a more controlled caramelized surface.

Step 4: Cool and Chill

Set the pan on a wire rack and let it cool completely to room temperature. Then wrap the pan tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This step is mandatory—it allows the cake to set into a firm yet tender block that can be cut cleanly into squares or triangles.

⚠️ Common Mistake to Avoid: Rushing the chill time. If you cut the cake after only 2–3 hours, it will be too soft and sticky to slice neatly. Patience pays off!

Serving & Presentation

This moist coconut cake shines when served cold or at room temperature. I love to cut it into triangles, just like my Moroccan mother would slice baklava, and arrange them on a wooden board. A dusting of toasted coconut flakes on top adds extra crunch and visual appeal. For a NYC brunch twist, serve it alongside a bowl of fresh tropical fruit—mango, papaya, or dragon fruit—and a dollop of coconut yogurt.

If you’re feeling nostalgic for Indonesia, pair it with a cup of strong black tea or a creamy iced latte. The sweetness of the cake balances bitterness beautifully. When I lived in Paris, we’d enjoy such treats with a tiny espresso; the contrast is sublime.

Make-Ahead, Storage & Reheating

This cake is a meal-prep dream. As a busy NYC blogger, I often bake it on Sunday, let it chill overnight, and slice it on Monday for the week ahead. The sticky texture actually improves after a day in the fridge.

I don’t recommend reheating this cake—it’s best enjoyed cold or at room temperature. The fridge firmness is part of its charm. If you prefer a softer texture, let it sit out for 15 minutes before eating. The sticky, moist interior stays wonderful for days.

Variations & Easy Swaps

Pandan Infusion

Pandan, the “vanilla of Southeast Asia,” pairs beautifully with coconut. I discovered it at a Thai market in Elmhurst, Queens. Add a teaspoon of pandan extract and a drop of green food coloring to the batter. The resulting cake has a floral, grassy aroma that elevates the whole dessert. It’s a hit at parties—guests always ask what that mysterious flavor is.

Vegan Version

For a plant-based take, replace the eggs with flax eggs. The texture will be slightly less firm, but still delicious. Skip the egg yolk glaze and brush the top with melted coconut oil before broiling—it won’t be as sticky, but it will still brown beautifully. I tested this for a friend’s vegan wedding shower and it disappeared in minutes.

Chocolate Swirl

A chocolate-coconut combination that my Parisian pastry chef mentor would approve. Melt ½ cup of dark chocolate chips with a tablespoon of coconut oil, then gently swirl it into the batter with a knife before baking. The chocolate pockets create a delightful contrast against the sweet coconut. I love using a single-origin chocolate from a Brooklyn roaster.

FAQ

Share Your Version!

I’d love to see your sticky coconut cake creations! Did you try the pandan version? Or maybe you added a chocolate swirl? Drop a comment below with your tweaks, and don’t forget to leave a star rating if this recipe made you smile. Tag me @cookingwithemy on Instagram or Pinterest when you bake it—I always repost my favorites.

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — emy 🧡