Coconut Milk Snack Cake
A quick and easy coconut milk dessert recipe for a moist cake that's lightly sweet, ideal for coconut lovers.
Equipment
- 8x8 inch baking pan
- blender
- Stand Mixer
- Whisk
Ingredients
Wet Ingredients
- 1 cup unsweetened coconut milk, canned full 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 shredded coconut
- ¾ teaspoon baking powder
- 2 tablespoons confectioners' sugar optional
Instructions
Preparation
- 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.
- 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 the wet ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow to cool completely in the pan on a wire rack before cutting or storing.
- When cooled, the top of the cake can be sprinkled with powdered sugar (optional).
- Wrapped well or stored in an airtight container at room temperature, the cake remains fresh for up to 1 week.
Notes
For a more pronounced coconut flavor, add ½ - 1 teaspoon coconut extract. Use shredded coconut, not coconut flakes, for a smooth texture. This cake batter can be used to create 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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