Traditional Wingko Babat Coconut Cake – Looking for a delightful dessert? That brings a taste of Indonesia to your table. This Traditional Wingko Babat Coconut Cake. Is the perfect blend of coconut. Sweetness And a touch of tradition. Made with full-fat coconut milk, shredded sweetened coconut, and glutinous rice flour. This cake is rich and chewy. And bursting with tropical flavor. It’s a unique treat. That’s sure to become. A favorite in your home!
The first time I made this Traditional Wingko Babat Coconut Cake. It was a total surprise for my family. I wanted to bring a piece of Indonesian culture. Into our home. And this recipe seemed perfect. My husband, a true coconut lover. Couldn’t get enough of it. And my child, who usually isn’t fond of new desserts. Asked for seconds! It’s now become a special treat. We enjoy together. Especially on cozy weekends.
What makes this Traditional Wingko Babat Coconut Cake truly stands out?
This Traditional Wingko Babat Coconut Cake stands out. For its rich coconut flavor. And chewy texture. Making it a dessert. Unlike any other. The combination of full-fat coconut milk. And sweetened shredded coconut. Creates a luscious, moist cake. That’s perfectly complemented. By the slight crispness of the broiled egg yolk topping. Plus, it’s naturally gluten-free. Making it an excellent option. For those with dietary restrictions.
What You Need To Make This Traditional Wingko Babat Coconut Cake Recipe?
Eggs: Separating the eggs is key here. The whites add lightness to the batter. While the yolks create that golden top. We all love.
Granulated Sugar: Provides just the right amount of sweetness. To balance the rich coconut flavors. Making each bite indulgent yet not overpowering.
Full-Fat Canned Coconut Milk: The star of the show! This is where all the creaminess comes from. Full-fat is essential. For that authentic, rich texture.
Shredded Sweetened Coconut: Adds a chewy texture. And intensifies the coconut flavor. Make sure to mix well. So there are no lumps.
Glutinous Rice Flour: This is what gives the cake. Its signature dense, chewy texture. It’s different from regular flour. And is crucial. For that authentic Wingko Babat feel.
Vanilla Extract: A dash of vanilla. Brings warmth to the coconut. Rounding out the flavors perfectly.
Steps To Make Traditional Wingko Babat Coconut Cake:
Step 1: Preheat your oven to 350°F. And let the anticipation begin.
Step 2: In a medium bowl, whisk the egg whites with sugar until they’re perfectly blended. Slowly stir in the rich coconut milk, shredded coconut, glutinous rice flour, and a hint of vanilla extract. Make sure everything is smooth—no one likes lumpy batter!
Step 3: Pour this luscious batter into an 8×8-inch baking pan, spreading it evenly to ensure every bite is as delightful as the last.
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Step 4: Bake in your preheated oven for 45 minutes. The smell of coconut will fill your kitchen, making the wait worth it.
Step 5: Once done, carefully remove the pan and gently brush the top with the reserved egg yolks. Switch your oven to broil and pop the cake back in for 5-10 minutes. Keep a close eye on it—golden brown is the goal, not burnt!
Step 6: Let the cake cool completely in the pan on a wire rack. After it’s cooled, cover it with plastic wrap and let it rest in the fridge overnight (or at least 8 hours). This wait is crucial to allow the cake to set perfectly.
Step 7: When ready, cut the cake into squares or triangles, and enjoy it chilled straight from the fridge or at room temperature. Every bite is a tropical escape.
Tip:
For the best results. Let the cake rest in the fridge overnight. I know it’s tempting to dig in right away. But patience is key! Refrigerating the cake. Allows it to firm up. And lets the flavors meld beautifully. If you’re short on time. Even a few hours in the fridge will help. But overnight is ideal. When cutting, use a sharp knife. And if the cake is too sticky. Dip your knife in hot water between cuts. This ensures clean, precise slices. Serve it straight from the fridge. For a firmer texture. Or at room temperature. For a softer, more melt-in-your-mouth experience.
Frequently Asked Questions:
Can I use light coconut milk instead of full-fat?
It’s best to use full-fat coconut milk. For the richest flavor. And proper texture. Light coconut milk may make the cake too watery. And affect the final result.
How long does this cake keep?
The cake can be stored in the fridge. For up to 5 days. Keep it well-covered. To maintain its moisture.
Can I add other flavors or ingredients to this cake?
You can experiment with adding a bit of lime zest. For a citrusy kick. Or even a handful of chocolate chips. For a fun twist. On the classic recipe.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Traditional Wingko Babat Coconut Cake
Ingredients
- 2 eggs separated
- 1¼ c granulated sugar
- 2¼ c full-fat canned coconut milk
- 3 c shredded sweetened coconut
- 1½ c glutinous rice flour
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a medium bowl. Whisk the egg whites. And sugar. Until well combined. Gradually stir in the coconut milk, shredded coconut, glutinous rice flour, and vanilla extract. Make sure the mixture is smooth. With no lumps.
- Pour the batter into an 8x8-inch baking pan. Ensuring it's evenly spread.
- Bake in the preheated oven. For 45 minutes.
- Carefully remove the pan. And gently brush the top with the egg yolks. Switch your oven to broil. Place the cake back in for 5-10 minutes. Until the top turns golden brown. Keep a close watch. To prevent burning.
- Let the cake cool completely in the pan on a wire rack. Once cooled, cover with plastic wrap. And refrigerate overnight (or at least 8 hours). To allow the cake to set.
- Cut the cake into squares or triangles. And enjoy it chilled from the fridge. Or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
