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–+ servings
Coconut Milk Snack Cake

Coconut Milk Snack Cake: Your New Favorite Easy Treat

Coconut Milk Snack Cake is a quick and delightful dessert, perfect for any occasion with its tender texture and mild coconut flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup unsweetened coconut milk, canned ensure it’s well-mixed for the best texture
  • 1/4 cup coconut oil, melted can substitute with melted butter if needed
  • 2 large eggs no vegan substitutes provided
  • 1 cup granulated sugar coconut sugar is a healthier alternative
  • 1/2 tablespoon vanilla extract pure vanilla will give you the best results
  • 1 1/4 cups all-purpose flour consider gluten-free flour but expect varied results
  • 1/2 cup unsweetened shredded coconut avoid large flakes for even consistency
  • 3/4 teaspoon baking powder check for freshness to avoid a dense cake
For the Finishing Touch
  • 2 tablespoons confectioners' sugar (optional) for a sweet dusting and decorative finish

Equipment

  • Oven
  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Coconut Milk Snack Cake
  1. Preheat your oven to 375°F (190°C) and grease an 8x8 inch baking pan generously with coconut oil or cooking spray.
  2. In a medium bowl, whisk together 1 cup of canned unsweetened coconut milk and 1/4 cup of melted coconut oil until smooth. Add 2 large eggs and 1 cup of granulated sugar along with 1/2 tablespoon of vanilla extract.
  3. In a separate large bowl, whisk 1 1/4 cups of all-purpose flour, 1/2 cup of unsweetened shredded coconut, and 3/4 teaspoon of baking powder.
  4. Pour the dry mixture into the bowl with the wet ingredients and stir gently until just combined, being careful not to overmix.
  5. Pour the batter into the prepared baking pan and bake for 30-40 minutes, or until a toothpick inserted comes out clean.
  6. Allow the cake to cool in the pan for about 15-20 minutes, then slice into squares and dust with confectioners' sugar if desired.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 50IUCalcium: 20mgIron: 1mg

Notes

For best results, blend coconut milk thoroughly before use and avoid overmixing the batter for a tender cake. Store appropriately depending on the duration you wish to keep it fresh.

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