Tag Archives: coconut cake

Baked Coconut Sticky Rice Cake for Lunar New Year

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Lunar New Year was my favourite celebration when I was a kid in Hong Kong. I could visit and play with my cousins, get red envelopes and of course, eat lots and lots of good food ! My mom used to make all kinds of dishes and rice cakes, sweet and savoury. To be honest, I have never made them, because hers are always the best! But this year I thought…..hey, I am a baker, I should at least bake something to celebrate. Then, I remembered a recipe from my mom’s friend….Baked Coconut Sticky Rice Cake! I have modified her recipe to make it less greasy and added some shredded coconut on top. The glutinous rice flour and coconut milk should be available in any Asian market. Use the brands in the picture if you can find them, as according to the expert, aka my mom, they are better. (I am not sponsored by them, just personal preference) The cake will rise inside the oven, but then concave in a little when cooled and that’s ok. It doesn’t change the taste nor the texture of the cake. I used a round cake pan because but in Chinese, the word “round” has a meaning of being together. You can use a square pan, which probably will be easier to cut.

Wishing everyone good health and a prosperous year !

Baked Coconut Sticky Rice Cake

Makes one 8 inch round cake

  • 400 g glutinous rice flour, sifted (1 package)
  • 200 g granulated sugar
  • 5 eggs (lightly beaten)
  • 400 mL canned coconut milk (1 can)
  • 60 mL coconut oil (melted)
  • 1 teaspoon pure vanilla extract
  • 45 g unsweetened shredded coconut Baked Coconut Sticky Rice Cake
  1. Preheat oven to 350°F
  2. Line bottom of baking pan with parchment paper and lightly grease bottom and sides
  3. In a large bowl, mix together flour and sugar
  4. Stir in eggs, coconut milk, oil and vanilla until smooth using a hand whisk
  5. Strain batter through a mesh and pour into baking pan
  6. Sprinkle shredded coconut on top
  7. Bake for about 30 minutes, then reduce heat to 325ºF and bake for another 30 minutes (toothpick should come out clean when inserted into middle)
  8. Turn heat off, leave cake in oven with door ajar for about 20 minutes
  9. Take it out, cool slightly and serve warm
  10. You can store the cake in the fridge for up to 1 week. Reheat in oven before serving. Baked Coconut Sticky Rice Cake
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Pineapple Coconut Cake

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My family took a vacation to Hawaii last week. Both kids and adults had a lot of fun. We swam, snorkeled, paddled even parasailed ! To be honest, parasailing at 300 feet high was a little scary, but it was really fun ! My daughter had absolutely no fear and she just loved it ! We enjoyed the food too. There were garlic shrimps, fruits, desserts of course. Their Japanese food was also really good. Food is always the best part of my vacation ! To reminisce some of these wonderful flavours, I baked this Pineapple and Coconut Cake yesterday. I used canned pineapple as I was too lazy to chop one up, you can definitely use a fresh one.  I guess I am still in holiday mode !  🙂  

Makes one loaf (I used a 4.5″ x 8.5″ loaf pan)  

For the cake

  • 225 g cake and pastry flour 
  • 1 +1/2 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt
  • 120 g unsalted butter, softened 
  • 120 g cup granulated sugar  
  • 2 eggs
  • 100 g canned pineapple tidbits 
  • 25 g shredded coconut 
  • 60 mL canned coconut milk 
  • 90 mL pineapple juice 
  • 1 teaspoon pure vanilla extract 

For the glaze

  • 150 icing sugar 
  • 45mL pineapple juice 
  • 1 tablespoon shredded coconut 
  1. Preheat oven to 350ºF
  2. Drain pineapples well, pat dry with paper towel and save the juice 
  3. To make the cake, sift together flour,baking power, baking soda and salt, set aside 
  4. Using an electric mixer, with the paddle attachment, cream together butter and sugar until fluffy 
  5. Add eggs, vanilla and coconut milk 
  6. Add half of the flour mixture and pineapple juice, mix until blended
  7. Add remaining of the flour mixture
  8. Fold in pineapples and shredded coconut 
  9. Pour batter into a lightly greased and floured loaf pan
  10. Bake for about 45 minutes
  11. To make the glaze, whisk together icing sugar, pineapple juice and shredded coconut
  12. When the cake is cooled, drizzle glaze on top 

Pineapple Coconut Cake