Description
This Coconut Milk Snack Cake is a moist, tender cake with a subtle coconut flavor, perfect for a delightful snack or dessert. Made with full-fat coconut milk, shredded coconut, and coconut oil, it offers a gentle tropical taste and a soft texture. The cake is baked in a simple 8×8 inch pan and can be enjoyed plain or dusted with confectioners’ sugar for an added touch of sweetness.
Ingredients
Scale
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 shredded coconut
- ¾ teaspoon baking powder
Optional Topping
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375° F. Grease an 8×8 inch baking pan with cooking spray. If planning to ship the cake, use a disposable foil pan for convenience.
- Homogenize Coconut Milk: Open the can of coconut milk and thoroughly combine the separated thick fat and the liquid to achieve a uniform consistency similar to dairy cream or milk. Use a blender, food processor, stand mixer, or vigorous whisking to fully blend.
- Mix Wet Ingredients: In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract until well combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded coconut, and baking powder.
- Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before cutting or storing. If shipping, leave the cake in the disposable pan and wrap appropriately without cutting.
- Optional Decoration: Once cooled, sprinkle the top of the cake with confectioners’ sugar if desired for a decorative finish.
Notes
- For a more pronounced coconut flavor, add ½ to 1 teaspoon of coconut extract to the wet ingredients.
- Use shredded coconut rather than coconut flakes to maintain the cake’s soft, smooth texture.
- This batter can be doubled to make two 8-9 inch cake layers suitable for a layered coconut cake.
- When shipping, bake the cake in a disposable pan, allow to cool completely, and wrap the whole pan securely with foil and plastic wrap. Include plastic knives for convenience.
- Store the cake wrapped well or in an airtight container at room temperature, where it will keep fresh for up to one week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
