Introduction

This Coconut Milk Snack Cake is a moist and tender treat that combines the rich flavors of coconut and vanilla. It’s simple to make and perfect for an everyday dessert or a sweet snack with tea or coffee.

Several small square pieces of golden brown cornbread are scattered on a black surface, each topped with a light dusting of white powdered sugar. The cornbread's texture looks soft and crumbly with small air holes inside visible. A white bowl filled with fluffy white rice sits in the upper left corner of the image. The background is replaced with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
1 ¼ cup all-purpose flour
½ cup unsweetened shredded coconut
¾ teaspoon baking powder
2 tablespoons confectioners’ sugar (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease an 8×8 inch pan with cooking spray. If you plan to ship the cake, use a disposable foil pan.
Step 2: Open the can of coconut milk and thoroughly combine the contents. The thick fat separates from the liquid, so blend them until the consistency is smooth and creamy, similar to dairy cream or milk. This can be done in a blender, food processor, stand mixer, or with vigorous whisking.
Step 3: In a large bowl, stir together the blended coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract until well combined.
Step 4: In a medium bowl, whisk together the flour, shredded coconut, and baking powder. Gradually add these dry ingredients to the wet mixture and mix until just combined. Avoid over-mixing.
Step 5: Pour the batter into the prepared pan and bake for 30 to 40 minutes. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Step 6: Remove the cake from the oven and let it cool completely in the pan on a wire rack. If shipping, leave the cake uncut in the disposable pan.
Step 7: Once cooled, sprinkle the top with confectioners’ sugar if desired before serving.

Tips & Variations

For best results, make sure to thoroughly blend the coconut milk so the fat and liquid are fully recombined.
Try adding a handful of chopped nuts or a sprinkle of cinnamon to the batter for extra texture and flavor.
If you prefer, substitute half of the granulated sugar with brown sugar for a richer taste.
Use fresh shredded coconut instead of unsweetened dried for a more intense coconut flavor.
If a dairy-free cake is desired, ensure the baking powder used is aluminum-free and suitable for vegan baking.

Storage

Store the Coconut Milk Snack Cake wrapped well or in an airtight container at room temperature. It will stay fresh for up to one week. If desired, warm slices slightly before serving to enhance the soft texture.

How to Serve

A single square piece of yellow, soft, and moist cake with a slightly crumbly texture is placed in the center of a white plate. The cake has a light dusting of powdered sugar on top, adding a delicate white layer. A silver fork rests on the edge of the plate, with its handle pointing toward the bottom left. In the background, slightly blurred, is a tall glass filled with white milk. The scene is set on a white marbled surface, creating a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

It’s best to use full-fat coconut milk for this recipe because it provides the necessary fat and richness. Light coconut milk may result in a less moist and tender cake.

How do I know when the cake is fully baked?

The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven too early to prevent sinking.