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Coconut cake (Wingko babat cake) Recipe

Ingredients for people

  • Rice flour : 375 g
  • Egg white(s) : 3 whole
  • Egg yolk(s) : 3 whole
  • Caster sugar : 300 g
  • Dessicated coconut : 450 g
  • Sweetened coconut milk : 300 ml
  • Vanilla Paste : 2 tea spoon
  • Thick crème fraiche : 100 g
  • 1Part one

    Preheat the oven at 200 degrees.

    In a mixer beat the eggs whites and sugar until creamy texture, Add in the coconut milk and mix it well.

    Fold in the rice flour, desiccated coconut and vanilla past and mix it well.

    Pour the mixture into a greased individual baking mould.

    Beat the eggs yolks and spread it evenly over the cake.

    Bake at 200 degrees till it turns golden brown 15-20 minutes.

    Let it cool.

  • 2To serve

    Remove the coconut cake from the mould and spoon the crème fraiche.

Chef's tip

«If you like the heat! You can add a bit of chopped chilli to your cake mix.»

Wingko babat is a light Indonesian cake make with rice flour, coconuts and vanilla.

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  5mins