Coconut Milk Snack Cake
A quick and easy coconut milk dessert recipe for a moist cake that's lightly sweet, with a soft, tender texture. Ideal for after-school snack.
Equipment
- 8x8-inch Baking Pan
- Blender
- large bowl
- Medium Bowl
- wire rack
Ingredients
Wet Ingredients
- 1 cup unsweetened coconut milk canned full fat, not low fat
- ¼ cup coconut oil melted
- 2 large eggs
- 1 cup granulated sugar
- ½ tablespoon vanilla extract
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened coconut shredded
- ¾ teaspoon baking powder
- 2 tablespoons confectioners' sugar optional
Instructions
Baking Instructions
- Preheat oven to 375° F. Grease an 8×8 inch pan with cooking spray.
- Open the can of coconut milk and combine the contents THOROUGHLY until the consistency is similar to dairy cream.
- In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla.
- In a medium bowl, whisk together the flour, shredded coconut, and baking powder, then add to wet ingredients and mix until just combined.
- Pour batter into the prepared pan and bake for 30-40 minutes until golden brown and a toothpick comes out clean.
- Allow to cool completely in the pan on a wire rack before cutting or storing.
- Once cooled, sprinkle the top of the cake with powdered sugar if desired.
Notes
For more pronounced coconut flavor, add ½ - 1 teaspoon coconut extract. Use shredded coconut, not coconut flakes. This cake batter can be used for creating cake layers for a coconut layer cake.
Nutrition
Serving: 1sliceCalories: 238kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gCholesterol: 27mgSodium: 42mgPotassium: 96mgFiber: 1gSugar: 19gVitamin A: 40IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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