Indonesian Sticky Coconut Cake (Wingko Babat)
A comforting, chewy Indonesian cake made with shredded coconut, brown sugar, and warm spices, perfect for fall baking.
Ingredients
Dry Ingredients
- 2 cups shredded coconut (unsweetened, finely shredded) Use finely shredded for best texture.
- 3/4 cup all-purpose flour (or a gluten-free blend) Measure by spooning and leveling.
- 1/2 cup brown sugar, packed Provides sweetness and moisture.
- 1/2 tsp fine salt
Wet Ingredients
- 2 large eggs, room temperature
- 1/3 cup plain yogurt or coconut milk For extra coconut flavor.
- 1/4 cup melted butter or neutral oil
- 1 tsp vanilla extract
- 1/4 tsp cinnamon or a pinch of nutmeg Optional for added flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or grease a small cake pan.
Mix Dry Ingredients
- In a large bowl, whisk together the shredded coconut, flour, brown sugar, and salt until evenly combined.
Mix Wet Ingredients
- In a separate bowl, beat the eggs with yogurt (or coconut milk), melted butter, and vanilla until smooth.
Combine Ingredients
- Pour the wet ingredients into the dry mixture and stir until just combined. The batter should be moist and sticky.
Shape Cakes
- Scoop 1/4 to 1/3 cup portions and shape into rounds or press into a greased mini cake pan. Flatten slightly.
Bake
- Bake for 18–22 minutes until edges are golden brown and tops are lightly caramelized.
Cool and Serve
- Let the cakes cool slightly on the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Let cakes rest briefly before serving for ideal texture. Store in an airtight container for up to 2 days at room temperature or in the fridge for up to 5 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 6g
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