Description

This Coconut Pound Cake is a moist and tender treat that combines the tropical flavor of shredded sweetened coconut with creamy full-fat coconut milk. Using glutinous rice flour gives it a uniquely chewy, sticky texture that’s distinctive and delicious. Lightened with whipped egg whites folded into the batter, this cake offers a fluffy yet dense crumb perfect for any occasion. Baked to a golden brown in a 9×9 inch pan, it’s simple to make and wonderfully satisfying served warm or at room temperature.

Ingredients

Eggs

2 eggs, separated (4 eggs for double batch, 6 eggs for triple batch)

Sugar

1¼ cups granulated sugar (2½ cups for double batch, 3¾ cups for triple batch)

Wet Ingredients

2¼ cups full-fat canned coconut milk (4½ cups for double batch, 6¾ cups for triple batch)
1 teaspoon vanilla extract (2 tsp for double batch, 3 tsp for triple batch)

Dry Ingredients

3 cups shredded sweetened coconut (6 cups for double batch, 9 cups for triple batch)
1½ cups glutinous rice flour (3 cups for double batch, 4½ cups for triple batch)

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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 equivalently sized pan to prevent sticking and prepare for even baking.
Prepare the egg whites: Separate the egg whites from the yolks into a large mixing bowl. Beat the egg whites until soft peaks form; this aeration will lighten the cake’s texture.
Mix the dry ingredients: In a separate bowl, whisk together the glutinous rice flour, shredded coconut, and granulated sugar ensuring all dry ingredients are well combined.
Combine the wet ingredients: In another bowl, mix the egg yolks with the coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir thoroughly until well combined to form the batter.
Fold in the egg whites: Gently fold the beaten egg whites into the batter carefully to maintain volume and airiness, which helps achieve the cake’s light, sticky texture.
Bake the cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake for 35 to 45 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cake to cool in the pan for 10 to 15 minutes before cutting into squares or slices. Serve warm or at room temperature for best flavor and texture.

Notes

Ensure not to overmix when folding in the egg whites to keep the batter light and airy.
Using full-fat canned coconut milk is crucial for the cake’s moistness and rich coconut flavor.
The glutinous rice flour gives this cake its signature sticky, chewy texture unlike typical wheat flours.
You can substitute the shredded sweetened coconut with unsweetened if you want to control the sweetness, but adjust sugar accordingly.
The cake is best enjoyed within 2 days, stored in an airtight container at room temperature.