Description

This Coconut Pound Cake is a moist, dense, and delightfully flavorful dessert made with glutinous rice flour, full-fat coconut milk, and shredded sweetened coconut. Lightened by softly beaten egg whites, the cake has a uniquely sticky yet tender texture, perfect for any coconut lover. Baked to a golden perfection, it’s an ideal treat to serve warm or at room temperature for gatherings or a cozy indulgence.

Ingredients

Scale

Eggs:

2 eggs, separated (4 eggs for 2X, 6 eggs for 3X)

Dry Ingredients:

1¾ cups granulated sugar (2½ cups for 2X, 3¾ cups for 3X)
1½ cups glutinous rice flour (3 cups for 2X, 4½ cups for 3X)
3 cups shredded sweetened coconut (6 cups for 2X, 9 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)

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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 prevent sticking and ensure easy removal.
Prepare the egg whites: Separate the egg whites from the yolks carefully. In a large mixing bowl, beat the egg whites until soft peaks form, which will help give the pound cake a light and airy texture despite its density.
Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded sweetened coconut, and granulated sugar until well combined, ensuring even distribution of the ingredients.
Combine the wet ingredients: In another bowl, mix the egg yolks with the full-fat coconut milk and vanilla extract. Pour this wet mixture into the dry ingredients and stir until fully incorporated, forming a smooth batter.
Fold in the egg whites: Gently fold the beaten egg whites into the batter using a spatula, taking care not to deflate them. This folding step is crucial to maintain the lightness of the batter and achieve the perfect sticky, tender crumb.
Bake the cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and serve: Allow the cake to cool in the pan for 10-15 minutes to set properly. Cut into squares or slices and serve warm or at room temperature for the best flavor and texture experience.

Notes

Ensure to gently fold the egg whites into the batter to keep the cake light and airy.
Use full-fat canned coconut milk for the richest flavor and moist texture.
You can substitute granulated sugar with coconut sugar for a more natural sweetness.
Glutinous rice flour is essential for the signature sticky and chewy texture; regular rice flour will not yield the same result.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake can also be frozen for up to 1 month; thaw at room temperature before serving.