Name: Coconut Milk Snack Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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 coconut, shredded; ¾ teaspoon baking powder; 2 tablespoons confectioners’ sugar

Jump to Recipe· 4.6 from 41 reviews

If you’re on the hunt for a dessert that’s simple, comforting, and just a little bit tropical, you’ve got to try this Coconut Milk Snack Cake Recipe. It’s one of those recipes I always keep tucked away for when I want a quick yet crowd-pleasing treat that’s moist, mildly sweet, and subtly coconutty without overwhelming your taste buds. Seriously, once you make this cake, you’ll wonder why you never thought to bake with coconut milk this way before!

🧡

Why This Recipe Works

Full-Fat Coconut Milk: Using canned full-fat coconut milk gives the cake incredible moistness and richness that lighter versions just can’t match.
Simple Ingredients: You only need a handful of pantry staples, so it’s perfect for last-minute baking without complicated prep.
Subtle Coconut Flavor: The shredded coconut and coconut milk balance each other for a mellow flavor that everyone loves—even picky eaters.
Versatility: Whether you slice it up for a snack or serve it as a cake layer, this recipe adapts effortlessly.

Coconut Milk Snack Cake, coconut milk cake recipe, easy coconut cake, tropical snack cake, moist coconut dessert - A single-layer golden brown baked square cake with a slightly crunchy top texture, evenly dusted with fine white powdered sugar. The cake is inside a shiny silver foil tray, showing the cake’s soft crumb and lightly crisped edges. The foil tray rests on a white marbled surface, highlighting the cake’s warm tones. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Coconut Milk Snack Cake Recipe blends ingredients that bring both texture and gentle flavor. I like how the coconut oil and coconut milk team up to keep the cake tender and moist, while the shredded coconut adds just the right nibble of texture without being distracting. Shopping tip: always choose canned full-fat coconut milk—not the beverage carton kind, because the fat content is essential here.

Coconut Milk Snack Cake, coconut milk cake recipe, easy coconut cake, tropical snack cake, moist coconut dessert - Flat lay of a small white ceramic bowl filled with creamy unsweetened coconut milk, a small white ceramic bowl containing melted coconut oil, two whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl holding clear vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl with unsweetened shredded coconut, and a small white ceramic bowl with baking powder, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened coconut milk: Full-fat canned coconut milk adds richness and moisture, so don’t skimp here!
Coconut oil: Melted coconut oil infuses the cake with subtle coconutty flavor and keeps it tender.
Eggs: They provide structure and help the cake rise while keeping it soft.
Granulated sugar: Sweetens the cake just right without overpowering the natural coconut notes.
Vanilla extract: Enhances all the flavors—don’t skip or replace with artificial flavoring if possible.
All-purpose flour: The base that holds the cake together and gives it structure.
Unsweetened shredded coconut: Adds chewy texture and coconut flavor—make sure to use shredded, not flakes, for the best texture.
Baking powder: The leavening agent that helps this cake rise beautifully.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tweaking this Coconut Milk Snack Cake Recipe depending on the season or who I’m baking for. You might like it just as is, but don’t hesitate to make it your own—after all, recipes are just a jumping-off point for your creativity!

Variation: Adding a teaspoon of coconut extract really cranks up the coconut flavor if you’re feeling more tropical—I’ve done this for birthday cakes and the extra punch was a hit.
Dietary tweaks: You can swap granulated sugar for coconut sugar or a sugar substitute if you want a healthier spin, but the texture might change slightly.
Seasonal add-ins: A handful of toasted chopped nuts or a sprinkle of cinnamon can turn this into a cozy autumn treat.

Step-by-Step: How I Make Coconut Milk Snack Cake Recipe

Step 1: Prepare Your Pan and Oven

Preheat your oven to 375°F—you want it nice and hot to get that golden crust. Grease an 8×8 inch pan well with cooking spray. If you’re gifting or shipping the cake, I always use a disposable foil pan—that way the cake stays intact and it’s easier for your friend or family to handle.

Step 2: Recombine Your Coconut Milk

This is so important: open your canned coconut milk and stir really well, or better yet, blend it. You’ll see a thick, creamy layer of fat on top and a watery layer below—mix them until smooth so your cake batter is silky and consistent. Trust me, when I skipped this step, the cake texture was uneven and a bit grainy.

Step 3: Mix Wet Ingredients

In a large bowl, combine the smooth coconut milk, melted coconut oil, eggs, sugar, and vanilla extract. Give it a good stir until everything is incorporated but don’t overbeat—the batter should look smooth and a little glossy.

Step 4: Combine Dry Ingredients and Fold In

In a separate bowl, whisk together the flour, shredded coconut, and baking powder. Then gradually add these dry ingredients to the wet mixture, folding them in gently until just combined. Overmixing will make the cake tough, so stop once you don’t see streaks of flour.

Step 5: Bake and Cool

Pour the batter into your prepared pan and slide it into the oven. Bake for 30 to 40 minutes, keeping an eye on the color. The top should turn a gorgeous golden brown, and a toothpick inserted into the middle should come out clean. Once out, allow the cake to cool completely in the pan on a wire rack. If you want to add that pretty finishing touch, sprinkle confectioners’ sugar over the top just before serving.

💡

Pro Tips for Making Coconut Milk Snack Cake Recipe

Blend Your Coconut Milk: I can’t stress enough how much smoother your batter and final crumb will be if you properly homogenize the coconut milk before mixing.
Don’t Overmix Batter: If you stir too much after adding the dry ingredients, the cake can become dense—fold gently just until combined.
Use Fresh Baking Powder: I always check the expiration date to ensure good rise; stale leavening means a flat cake.
Cool Completely Before Cutting: Cutting warm cake can cause it to crumble or stick to your knife; patience pays off here.

How to Serve Coconut Milk Snack Cake Recipe

Coconut Milk Snack Cake, coconut milk cake recipe, easy coconut cake, tropical snack cake, moist coconut dessert - The image shows several square pieces of golden yellow cake with a soft, crumbly texture, spread out on a black background with powdered sugar lightly dusted over the top of each piece. One piece is turned to show the inside, revealing a moist and airy crumb. In the top left corner, a white bowl filled with fluffy white rice is partially visible. The scene is set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this cake, I love sprinkling a dusting of powdered sugar on top for a simple, elegant finish. Sometimes I toss a few toasted coconut flakes on top to up the texture and add a bit of nuttiness. Fresh berries on the side also brighten things up beautifully.

Side Dishes

This snack cake pairs wonderfully with a cup of strong coffee or a creamy chai latte. For an afternoon gathering, I’ll sometimes serve it alongside tropical fruit salad or a light whipped cream flavored with a hint of lime zest.

Creative Ways to Present

For special occasions, I like to cut the cake into fun shapes with cookie cutters, or layer two cakes with coconut cream frosting to make a show-stopping coconut layer cake. You could also drizzle a simple caramel sauce over individual slices for a rich twist that guests rave about.

Make Ahead and Storage

Storing Leftovers

I store leftover Coconut Milk Snack Cake in an airtight container at room temperature, and it stays moist and fresh for up to a week—perfect for nibbling anytime. Just be sure the cake is completely cooled before sealing the container to avoid sogginess.

Freezing

If you want to make this ahead in bulk, I recommend freezing the cake uncut in its pan wrapped tightly in foil and plastic wrap. When you’re ready, thaw it overnight in the fridge and serve at room temperature. This keeps the coconut flavor and soft texture intact.

Reheating

To reheat slices, I pop them in the microwave for about 15-20 seconds, which warms the cake without drying it out. If you like a slightly crispy edge, a quick 5-minute toast in a low oven works wonders too.

FAQs

Can I use light coconut milk instead of full fat?

For best results, always use full-fat canned coconut milk. The fat content helps keep the cake moist and tender. Using light coconut milk will yield a drier and less flavorful cake.
Why do I need to recombine the coconut milk before using?

Canned coconut milk separates into watery and fatty layers. Recombining ensures a smooth, creamy consistency in the batter, which prevents texture issues and uneven baking.
Can I use shredded coconut flakes instead of shredded coconut?

It’s best to use unsweetened shredded coconut rather than flakes because it blends better into the batter and won’t alter the cake’s soft texture.
How long does this cake stay fresh?

Stored in an airtight container at room temperature, this cake stays fresh for up to one week—making it a fantastic make-ahead snack.

Final Thoughts

This Coconut Milk Snack Cake Recipe has quickly become one of my go-to treats whenever I want something a little different but totally comforting. It’s so approachable and forgiving, making it perfect for bakers of all skill levels. Plus, the subtle coconut flavor is delightful without being overpowering, so if you’re looking to introduce a tropical twist to your baking repertoire, this is a must-try. Give it a shot—I promise it’ll become a favorite in your kitchen too!