Description
This Traditional Wingko Babat Coconut Cake. Is a taste of Indonesian tradition. Wrapped in a chewy, coconut-filled delight. Made with full-fat coconut milk, sweetened shredded coconut, and glutinous rice flour. It’s a rich and dense dessert. That’s naturally gluten-free. The process might require some patience. Especially with the overnight chilling. But the result is a cake. That’s worth every minute. The first bite will transport you. To a tropical paradise. With the perfect balance of sweetness. And coconut flavor. That lingers long. After the last slice.
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 8×8-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
This cake is naturally gluten-free. Thanks to the use of glutinous rice flour. Instead of wheat flour. Glutinous rice flour. Gives the cake its signature chewy texture. So you won’t miss the gluten one bit! Just make sure to check. That all your other ingredients. Especially the shredded coconut and vanilla extract. Are labeled gluten-free. To avoid any cross-contamination. Enjoy this sweet treat. Without any worries!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
