Name: Sticky Coconut Cake (Wingko Babat) Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 8 h 10 min
Cuisine: Indonesian
Ingredients: 2 eggs (separated); 1¼ cup granulated sugar; 2¼ cup full fat canned coconut milk; 3 cups shredded sweetened coconut; 1½ cup glutinous rice flour; 1 teaspoon vanilla extract

Jump to Recipe· 4.2 from 37 reviews

If you’ve ever craved a dessert that’s indulgently sticky, deeply coconutty, and wonderfully rich with a chewy texture, then the Sticky Coconut Cake (Wingko Babat) Recipe is exactly what you need to try next. This Indonesian favorite transforms simple pantry staples into a luscious, golden cake with a hint of toasted coconut flavor that feels like a warm hug in every bite. It’s the perfect treat when you want a dessert that’s both nostalgic and exotic, showcasing the magic of coconut milk, shredded coconut, and glutinous rice flour all baked to sticky perfection.

Ingredients You’ll Need

The image shows five triangular pieces of a soft, layered dessert placed on crinkled beige parchment paper. Each piece has a thick white base with visible grainy texture, likely made of cooked rice or coconut, topped with a smooth golden-brown layer that looks slightly glossy and cooked on top, creating a thin crust. The golden layer is uneven in color, with darker brown spots scattered across, giving a toasted effect. The pieces are arranged loosely, with one piece in front in clear focus and the others more blurred in the background. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Getting this Sticky Coconut Cake (Wingko Babat) Recipe right depends on a handful of simple, yet thoughtfully chosen ingredients. Each one plays an important role, whether it’s adding moisture, sweetness, texture, or that unmistakable coconut richness.

Eggs separated: The egg whites help create a light texture while the yolks add richness when brushed on top.
Granulated sugar: Sweetens the batter evenly and helps achieve the perfect caramelized crust.
Full fat canned coconut milk: Brings creamy moisture with deep coconut flavor and a silky mouthfeel.
Shredded sweetened coconut: Adds delightful chewy bits and boosts that unmistakable coconut aroma.
Glutinous rice flour: Provides the essential stickiness and chewy texture that makes this cake unique.
Vanilla extract: A subtle but important note that enhances the sweetness and coconut flavors.

How to Make Sticky Coconut Cake (Wingko Babat) Recipe

Step 1: Preheat the oven and prepare your pan

Start by preheating your oven to 350° F. This will ensure a steady, even heat to bake your cake to perfect golden stickiness. Use an 8×8-inch baking pan for the ideal thickness and uniform baking.

Step 2: Whisk egg whites and sugar until smooth

In a medium bowl, gently whisk together the egg whites and granulated sugar. This step dissolves the sugar and slightly aerates the mixture for a delicate texture in the final cake.

Step 3: Incorporate the coconut milk, shredded coconut, rice flour, and vanilla

Slowly add the coconut milk to the egg and sugar mixture, stirring continuously. Then, fold in the shredded sweetened coconut, glutinous rice flour, and vanilla extract. Mix thoroughly to ensure no lumps of coconut remain—though the batter will be thin and liquidy, this is exactly what you want for the sticky texture.

Step 4: Bake the batter in the preheated oven

Pour your luscious batter evenly into the prepared pan and bake at 350° F for 45 minutes. The edges will begin setting while the center stays moist and chewy—a beautiful balance that defines the Sticky Coconut Cake (Wingko Babat) Recipe.

Step 5: Brush egg yolks and broil to a golden finish

Carefully remove the cake from the oven and brush the top with the reserved egg yolks. Switch your oven setting to broil and place the cake under the broiler for 5 to 10 minutes. Watch closely as it quickly caramelizes to a gorgeous golden brown, adding a slightly crisp and glossy top layer.

Step 6: Cool and chill to set the cake

Let the cake cool completely on a wire rack, then cover with plastic wrap and refrigerate overnight or for at least 8 hours. This step is crucial to firm up the cake, making it easier to cut into clean squares or triangles and intensifying the sticky texture that makes this recipe so special.

How to Serve Sticky Coconut Cake (Wingko Babat) Recipe

The image shows several small triangular slices of a white rice cake with a golden yellow top layer that looks slightly toasted and shiny. Each slice has two layers: the bottom thicker layer is white with a moist, grainy texture from the rice, and the top layer is a thinner, smooth, bright yellow crust. The slices are placed on a light brown parchment paper on top of a white marbled surface. The scene is softly lit, highlighting the moistness and texture of the rice cake, with the golden tops drawing attention. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While this cake shines on its own, you can really elevate the experience by sprinkling a tiny pinch of toasted coconut flakes on top for extra crunch and aroma. A dusting of powdered sugar adds a delicate sweetness and pretty presentation that invites everyone to dig in.

Side Dishes

Sticky Coconut Cake (Wingko Babat) Recipe pairs wonderfully with fresh tropical fruits such as mango slices or pineapple chunks, balancing sweetness with freshness. A scoop of vanilla ice cream or a dollop of lightly whipped cream also complements the richness of the cake beautifully, making every bite feel like a celebration.

Creative Ways to Present

For special occasions, consider serving the cake chilled on a decorative platter cut into small bite-sized triangles. Wrap individual pieces in parchment paper tied with twine for lovely giftable treats. Or, create a layered dessert effect by crumbling some cake into a glass and alternating with coconut cream and toasted nuts.

Make Ahead and Storage

Storing Leftovers

Once baked and chilled, Sticky Coconut Cake (Wingko Babat) Recipe keeps beautifully in the fridge for up to 4 days. Keep it wrapped tightly in plastic wrap or stored in an airtight container to maintain moisture and prevent drying out.

Freezing

You can freeze this cake for up to one month. Slice it before freezing for easier portioning later. Wrap each piece individually in plastic wrap and then place in a freezer-safe bag. Thaw in the refrigerator overnight before serving.

Reheating

The texture of Wingko Babat is best enjoyed cold or at room temperature, but if you prefer it warm, briefly microwave individual pieces for 10-15 seconds. Avoid overheating, as it can alter the stickiness and make the texture less pleasant.

FAQs

Can I substitute the shredded sweetened coconut with unsweetened coconut?

Yes, but keep in mind that unsweetened coconut will reduce the overall sweetness of the cake. You might want to add a little extra sugar to balance the flavors accordingly.

Is glutinous rice flour necessary for this recipe?

Absolutely. Glutinous rice flour is what gives the Sticky Coconut Cake (Wingko Babat) Recipe its signature chewy and sticky texture that sets it apart from regular coconut cakes.

Can I make this cake vegan?

Since eggs are featured prominently in this recipe, converting it to vegan would require some experimentation with egg substitutes like flax or chia eggs, but the texture might come out different from the traditional taste.

Can I use fresh coconut instead of canned coconut milk?

Fresh coconut milk works perfectly if you have it on hand, adding an even brighter coconut flavor. Just make sure it’s rich and full fat to maintain the cake’s moisture and creaminess.

Why does the cake need to chill overnight?

Chilling allows the sticky coconut cake to firm up and develop its ideal texture. Cutting into it too soon may result in a crumbly or less sticky consistency, so patience pays off wonderfully here.

Final Thoughts

This Sticky Coconut Cake (Wingko Babat) Recipe is truly a treasure to add to your dessert repertoire. It’s naturally inviting, easy enough for home bakers, and irresistibly delicious. Once you taste the rich coconut goodness fused with that perfectly sticky chew, you’ll find yourself coming back to this recipe again and again. So go ahead, share it with friends or enjoy it solo—this cake is a joyful escape you don’t want to miss.