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Coconut Milk Snack Cake Recipe

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★★★★★

4.8 from 135 reviews

This Coconut Milk Snack Cake is a moist, flavorful treat made with full-fat canned coconut milk, shredded coconut, and a hint of vanilla. It offers a delightful coconut-rich taste and a golden-brown crust, perfect for a snack or dessert. The recipe uses simple pantry ingredients and is easy to prepare, resulting in a tender cake that keeps well for up to a week.

Ingredients

Scale

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 cups all-purpose flour
  • ½ cup unsweetened shredded coconut
  • ¾ teaspoon baking powder

Optional

  • 2 tablespoons confectioners’ sugar (for sprinkling)

Instructions

  1. Preheat Oven: Set your oven to 375° F and grease an 8×8 inch pan with cooking spray. For shipping purposes, a disposable foil pan is recommended.
  2. Prepare Coconut Milk: Open the canned coconut milk and thoroughly combine the thick fat and the thinner milk. Use a blender, food processor, stand mixer, or vigorous whisking to achieve a consistent, creamy texture similar to dairy cream.
  3. Mix Wet Ingredients: In a large bowl, combine the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract, stirring until well incorporated.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, shredded coconut, and baking powder to evenly distribute the leavening agent and coconut.
  5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix gently until just combined, avoiding overmixing to maintain cake tenderness.
  6. Transfer to Pan and Bake: Pour the batter into the prepared pan and bake in the preheated oven for 30-40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. For shipping, keep the cake uncut in the disposable pan.
  8. Optional Topping: Once cooled, sprinkle the top with confectioners’ sugar if desired to add a touch of sweetness and visual appeal.
  9. Storage: Store the cake wrapped well or in an airtight container at room temperature. It will remain fresh for up to one week.

Notes

  • Make sure to thoroughly recombine the coconut milk fat and liquid before using to ensure consistent texture.
  • Do not overmix the batter after combining wet and dry ingredients to keep the cake tender.
  • If shipping, use a disposable foil pan and ship the cake uncut after cooling completely.
  • Confectioners’ sugar topping is optional but adds a delicate sweetness and enhances appearance.
  • The cake keeps well at room temperature for up to one week when stored properly.
  • You can use a blender or stand mixer to make homogenizing the coconut milk easier.

Keywords: coconut milk cake, snack cake, shredded coconut cake, coconut dessert, easy cake recipe, vegetarian cake

Find it online: https://dinewithlily.com/coconut-milk-snack-cake-recipe/