Description
This Coconut Pound Cake is a moist, dense yet tender dessert made with glutinous rice flour and rich coconut milk for a deliciously sticky texture. Sweetened shredded coconut and whipped egg whites create a light, airy crumb while maintaining the classic rich pound cake experience. Perfect for serving warm or room temperature as a delightful treat.
Ingredients
Scale
Eggs
- 2 eggs separated (4 eggs for 2X, 6 eggs for 3X)
Dry Ingredients
- 1¼ cups granulated sugar (2½ cups for 2X, 3¾ cups for 3X)
- 3 cups shredded sweetened coconut (6 cups for 2X, 9 cups for 3X)
- 1½ cups glutinous rice flour (3 cups for 2X, 4½ cups for 3X)
Wet Ingredients
- 2¼ cups full-fat canned coconut milk (4½ cups for 2X, 6¾ cups for 3X)
- 1 teaspoon vanilla extract (2 tsp for 2X, 3 tsp for 3X)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking dish or an equivalent sized pan to prepare it for the batter.
- Prepare the egg whites: Separate the egg whites from the yolks. Beat the egg whites in a large mixing bowl until soft peaks form, which will help add lightness to 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 flavors and ensure no lumps.
- Combine the wet ingredients: In another bowl, mix together the egg yolks, full-fat coconut milk, and vanilla extract. Then add this wet mixture to the dry ingredients and stir until fully combined into a smooth batter.
- Fold in the egg whites: Gently fold the beaten egg whites into the batter with care to avoid deflating them. This folding technique will give the cake its characteristic light and sticky texture.
- Bake the cake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35-45 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10-15 minutes before cutting into squares or slices. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure egg whites are beaten to soft peaks for optimal texture.
- Do not overmix when folding egg whites to maintain airiness.
- Glutinous rice flour gives a sticky texture different from regular rice flour.
- Use full-fat coconut milk for richness and moisture.
- This recipe can be doubled or tripled by adjusting ingredients accordingly.
- Letting the cake cool slightly helps it set and makes slicing easier.
