Sticky Coconut Cake Squares (Print Version)

Moist and chewy coconut cake with golden top, perfect chilled or at room temperature. Sweet, rich, and simple to prepare.

# Ingredients:

→ Batter

01 - 2 large eggs, separated
02 - 1 1/4 cups granulated sugar
03 - 2 1/4 cups full-fat canned coconut milk
04 - 3 cups sweetened shredded coconut
05 - 1 1/2 cups glutinous rice flour
06 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking pan and set aside.
02 - In a medium mixing bowl, whisk egg whites and granulated sugar together until well combined.
03 - Gently stir in coconut milk, sweetened shredded coconut, glutinous rice flour, and vanilla extract until batter is smooth and liquid.
04 - Pour the batter evenly into the prepared pan. Bake in the preheated oven for 45 minutes.
05 - Remove pan from oven. Evenly brush reserved egg yolks over the surface.
06 - Switch oven to broil setting. Return the pan and broil 5 to 10 minutes, monitoring closely, until the top is golden brown.
07 - Transfer pan to a wire rack and allow to cool completely.
08 - Cover pan tightly with plastic wrap and refrigerate overnight or for a minimum of 8 hours.
09 - Cut cake into squares or triangles. Serve well-chilled or at room temperature.

# Notes:

01 - For a clean cut, use a knife lightly coated in coconut oil or non-stick spray.

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