Thai coconut cake recipe

Indulge in the delightful flavors of Indonesian cuisine with this gluten-free Sticky Coconut Cake, known as Wingko Babat. This scrumptious treat is packed with coconut goodness and is both simple to prepare and irresistibly tasty.

This Thai delicacy is made with only 4 ingredients: coconut milk, eggs, palm sugar, and salt. 3 cups coconut milk 12 eggs, 1.5 cup palm sugar 1 teaspoon salt Beat everything together. Cook, stirring, in a double boiler until it resembles soft scrambled eggs. Pour into a small casserole dish. Bake at 350° F for 30 minutes, then brown under the broiler.

These are easy to make and an authentic dessert or snack loved in Laos. You should make them!

This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!

This coconut cake is made with coconut milk and shredded coconut and then topped with delicious coconut icing.

I dare say this might be the best coconut cake recipe ever. Made with cake flour, butter and oil it is perfectly moist with a tender crumb. And it’s packed with triple the coconut flavor- coconut milk, coconut extract, and shredded coconut. So if you are a coconut fan like me, then you are going to adore this light and fluffy cake as much as I did. Once cooled, I frost this in coconut buttercream frosting for coconut in every bite. | @bostongirlbakes

Ina Garten Coconut Cake recipe is made with butter, sugar, eggs, vanilla extract, almond extract, flour, baking powder, baking soda, salt, milk, and sweetened shredded coconut the total time required for this recipe is 90 minutes and it serves 12 people.

This Traditional Wingko Babat Coconut Cake. Is a taste of Indonesian tradition. Wrapped in a chewy, coconut-filled delight. Made with full-fat coconut milk, sweetened shredded coconut, and glutinous rice flour. It’s a rich and dense dessert. That’s naturally gluten-free. The process might require some patience. Especially with the overnight chilling. But the result is a cake. That’s worth every minute. The first bite will transport you. To a tropical paradise. With the perfect balance of…

I have ample of pandan leaves growing in my garden. One way to utilize them is to make this Thai dessert. Always love this dessert and will order whenever dining at Thai restaurant. The coconut toppings taste slightly salty while the bottom layer is sweet. With natural fragrant of pandan leaves and coconut milk, everything just blends perfectly into that small little box/case. To make the Pandan Casings Pandan leaves - 12 pcs (big and long leaves)(You need a Stapler, Scissor & Ruler) * the…