If you have a soft spot for chewy, fragrant desserts with a tropical flair, this Sticky Coconut Cake (Wingko Babat) is about to become your new baking obsession. Hailing from Indonesia, this treat is beloved for its golden, caramelized top and perfectly sticky middle, thanks to glutinous rice flour and plenty of coconut. It’s surprisingly simple to create at home, filling your kitchen with an irresistible aroma and yielding rich, coconutty squares that taste like a warm hug from Southeast Asia. Whether you’re sharing these with friends or nibbling them alongside your afternoon coffee, Sticky Coconut Cake (Wingko Babat) brings a taste of tradition and comfort to every bite.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples can transform into something so memorable. Each ingredient in Sticky Coconut Cake (Wingko Babat) plays a key role, adding just the right flavor, binder, or texture to achieve the classic sticky, slightly chewy finish and that signature coconut richness.
- Grated fresh coconut or unsweetened shredded coconut: The star of the show! Fresh coconut brings authentic flavor and chew, while shredded coconut is a convenient—and delicious—backup.
- Glutinous rice flour: Essential for the cake’s signature sticky texture. Regular rice flour won’t work here, so grab the glutinous kind!
- Granulated sugar: Sweetens the cake just enough while encouraging that inviting golden top.
- Large eggs: Help bind the batter and add a touch of richness to every bite.
- Coconut milk: Lends extra coconut flavor and keeps the cake moist and tender.
- Salt: A pinch makes all the other flavors pop and balances the sweetness perfectly.
- Vanilla extract or pandan extract: Choose one for fragrance—vanilla for warmth, pandan for a classic Indonesian twist and beautiful color.
- Butter (for greasing): Prevents sticking and adds the faintest hint of richness around the edges.
How to Make Sticky Coconut Cake (Wingko Babat)
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Grab an 8×8-inch baking pan and either lightly grease it with butter or line it with parchment paper so your finished Sticky Coconut Cake (Wingko Babat) releases effortlessly. This little bit of prep work prevents sticking and ensures those precious chewy edges stay intact.
Step 2: Mix Dry Ingredients
In a large bowl, combine your grated coconut, glutinous rice flour, sugar, and salt. Give everything a quick toss with a fork or spatula. Mixing the dry ingredients first helps distribute the sugar and salt evenly through the cake, so every bite is perfectly seasoned and sweet.
Step 3: Whisk Wet Ingredients
In a separate bowl, whisk together the eggs, coconut milk, and your choice of vanilla or pandan extract. Make sure it’s smooth and unified—this gives you the creamiest, most fragrant batter possible, infusing the entire cake with lovely tropical notes.
Step 4: Combine and Make the Batter
Pour your wet mixture into the dry and stir everything together until you have a thick, sticky batter. Don’t overmix; just fold until you don’t see any more streaks of flour. The batter will be dense and luscious, just the way it should be for Sticky Coconut Cake (Wingko Babat).
Step 5: Bake to Golden Perfection
Spoon your batter into the prepared pan and smooth the top so it’s even. Slide it into the oven and bake for 35–40 minutes. You’re looking for a golden brown top and firm, caramelized edges. Your kitchen will smell heavenly—try not to sneak a taste before it’s cooled!
Step 6: Cool and Slice
Let the cake cool completely in the pan before slicing into squares. This patience is worth it; it helps set the chewy texture and makes cutting much easier. Once cool, run a knife around the edge and slice into your favorite size squares—ready to share or tuck away for yourself.
How to Serve Sticky Coconut Cake (Wingko Babat)
Garnishes
A little flourish goes a long way! Sprinkle toasted coconut flakes over the top for extra crunch and visual appeal. If you used pandan extract, a few strips of fresh pandan leaf make a gorgeous decorative touch. Sometimes a simple dusting of powdered sugar is just right too.
Side Dishes
Sticky Coconut Cake (Wingko Babat) pairs beautifully with a cup of strong black coffee or fragrant jasmine tea. For a special spread, serve alongside tropical fruits like mango, pineapple, or even a scoop of coconut ice cream for pure indulgence.
Creative Ways to Present
Cut the cake into triangles or diamonds and wrap each piece in parchment for a traditional, street-food-style presentation. For parties, pop cubes onto skewers with fresh fruit, or layer into parfait glasses with coconut cream and berries—endless ways to turn Sticky Coconut Cake (Wingko Babat) into a showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sticky Coconut Cake (Wingko Babat) in an airtight container at room temperature for up to three days. The cake stays satisfyingly chewy, and the coconut flavor even intensifies overnight. If you prefer a firmer texture, pop leftovers in the fridge where they’ll last for about a week.
Freezing
This cake actually freezes quite well! Wrap individual slices tightly in plastic wrap and then foil, or place in a freezer-safe container. They’ll keep their sticky charm for up to two months. When you’re ready for a coconut fix, just let a piece thaw on the counter for about an hour.
Reheating
For that just-baked texture, pop slices in a toaster oven at 300°F (150°C) for 5–7 minutes, or use a quick zap in the microwave. It brings back the delightful chewiness and revives the aroma, making each reheated square taste fresh from the oven.
FAQs
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but you’ll want to reduce the sugar in the recipe a bit to keep the cake from getting too sweet. Unsweetened coconut helps the other flavors shine, but sweetened still gives a lovely chewy bite and plenty of coconut flavor.
What if I don’t have glutinous rice flour?
Glutinous rice flour is essential for the unique sticky-and-chewy texture in Sticky Coconut Cake (Wingko Babat). Regular rice flour just won’t yield the same satisfying consistency, so seek it out at Asian markets or online if you can.
Can I make this recipe dairy-free?
Absolutely! Sticky Coconut Cake (Wingko Babat) is naturally dairy-free if you skip the butter and grease your pan with coconut oil instead. The richness comes from coconut milk, so no dairy is needed in the batter.
How do I know when the cake is done baking?
You’re looking for a golden brown top and firm, slightly caramelized edges. If you gently press the surface and it feels set, you’re good to go. The cake might seem soft right out of the oven, but it firms up as it cools.
Can I substitute pandan extract with something else?
If you don’t have pandan extract, vanilla extract is a delightful stand-in. It gives warmth and depth, but pandan extract is recommended for traditional Sticky Coconut Cake (Wingko Babat) flavor and that gentle, natural green hue if you want a true taste of Indonesia.
Final Thoughts
Baking up a pan of Sticky Coconut Cake (Wingko Babat) is pure joy—from the quick stir-together steps to the irresistible coconut aroma that fills your kitchen. Each square promises a wholesome, chewy, and coconutty treat that’s bound to become a favorite. I hope you’ll give this wonderful classic a try and let it bring a little extra sweetness to your day!
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Sticky Coconut Cake (Wingko Babat) Recipe
- Total Time: 50 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the delightful flavors of Sticky Coconut Cake, also known as Wingko Babat, a traditional Indonesian dessert made with coconut milk, glutinous rice flour, and fresh coconut. This sweet treat is easy to make and perfect for satisfying your cravings for something exotic and sweet.
Ingredients
Dry Ingredients:
- 2 cups grated fresh coconut or unsweetened shredded coconut
- 1 cup glutinous rice flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract or pandan extract
- Butter for greasing
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line with parchment paper.
- Mix dry ingredients: Combine grated coconut, glutinous rice flour, sugar, and salt in a mixing bowl.
- Prepare wet ingredients: In a separate bowl, whisk eggs, coconut milk, and vanilla/pandan extract.
- Combine ingredients: Pour wet ingredients into the dry mix, stir until well combined.
- Bake: Transfer batter to pan, spread evenly, and bake for 35–40 minutes until golden.
- Cool and serve: Let cool in the pan, then slice into squares.
Notes
- Traditionally chewy with coconut flavor
- For authenticity, use fresh coconut and caramelize edges
- Store at room temp for 2–3 days or refrigerate up to a week
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
