Description
Traditional Wingko Babat is a beloved Indonesian coconut cake made with shredded sweetened coconut, glutinous rice flour, and rich coconut milk. This cake features a moist, chewy texture topped with a golden brown crust, achieved by brushing egg yolks and broiling. Perfectly sweet and fragrant with vanilla, it is best served chilled or at room temperature, making it a delightful treat for any occasion.
Ingredients
Scale
Wingko Babat Coconut Cake
- 2 eggs (separated)
- 1¼ cups granulated sugar
- 2¼ cups full-fat canned coconut milk
- 3 cups shredded sweetened coconut
- 1½ cups glutinous rice flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
- Mix the batter: In a medium bowl, whisk the egg whites together with the granulated sugar until well combined and slightly frothy. Gradually stir in the coconut milk, shredded sweetened coconut, glutinous rice flour, and vanilla extract. Ensure the mixture is smooth and free of lumps for an even texture.
- Prepare baking pan: Pour the batter into an 8×8-inch baking pan, spreading it evenly to ensure uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 45 minutes. The cake should set but remain moist inside.
- Brown the top: Carefully remove the cake from the oven and gently brush the top with the reserved egg yolks. Switch the oven to broil mode, then place the cake back in for 5 to 10 minutes. Watch closely as the top browns to a golden color without burning.
- Cool and refrigerate: Allow the cake to cool completely in the pan on a wire rack. Once cool, cover with plastic wrap and refrigerate overnight or for at least 8 hours to let the flavors develop and the texture firm up.
- Serve: Cut the cake into squares or triangles. Enjoy it chilled directly from the refrigerator or at room temperature for a tender, chewy tropical treat.
Notes
- Be sure to watch the cake closely during broiling to prevent the top from burning.
- Refrigerating overnight improves the cake’s texture and flavor absorption.
- Use full-fat coconut milk for the richest taste and best texture.
- You can toast the shredded coconut slightly before mixing for an extra depth of flavor.
- Serve with tea or coffee as a delightful snack or dessert.
