Coconut Milk Snack Cake

A quick and easy coconut milk dessert recipe for a moist cake that's lightly sweet, perfect for coconut lovers.

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American, Asian

Servings slices

Calories 238 kcal

Equipment

Oven
8x8 inch pan
Mixing bowls
blender or food processor

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.
Remove the cake from the oven and allow to cool completely in the pan on a wire rack.
When cooled, the top of the cake can be sprinkled with powdered sugar if desired.

Notes

For a more pronounced coconut flavor, add ½ - 1 teaspoon coconut extract.

Nutrition

Serving: 1slicesCalories: 238kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gCholesterol: 27mgSodium: 42mgPotassium: 96mgFiber: 1gSugar: 19gVitamin A: 40IUVitamin C: 1mgCalcium: 25mgIron: 1mg

Keyword coconut, coconut cake, Coconut Milk Snack Cake, dessert, easy recipe, snack cake

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