Description
This Coconut Milk Snack Cake is a moist and mildly flavored cake made with full-fat coconut milk and shredded coconut. It’s a simple, comforting dessert perfect for snacking or layering in more elaborate cakes, featuring a tender crumb and a hint of tropical 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 coconut, shredded
- ¾ teaspoon baking powder
Topping (Optional)
- 2 tablespoons confectioners’ sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375° F. Grease an 8×8 inch pan with cooking spray. For shipping purposes, use a disposable foil pan.
- Homogenize Coconut Milk: Open the can of coconut milk and thoroughly recombine the thick fat and liquid. This can be done using a blender, food processor, stand mixer bowl, or vigorous whisking until the mixture reaches a cream-like consistency similar to dairy cream or milk.
- Mix Wet Ingredients: In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract until evenly combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded coconut, and baking powder to mix thoroughly.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and mix gently until just combined to avoid overmixing.
- Pour and Bake: Pour the batter into the prepared pan and bake for 40 minutes, or until the top is golden brown and a toothpick inserted in 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 uncut in the disposable pan.
- Add Optional Topping: Once cooled, sprinkle the top with confectioners’ sugar if desired.
- Storage: Store the wrapped cake in an airtight container at room temperature; it will remain fresh for up to one week.
Notes
- Coconut milk cake has a subtle coconut flavor; for a more pronounced taste, add ½ to 1 teaspoon of coconut extract to the wet ingredients.
- Use shredded coconut rather than coconut flakes for a softer, smoother cake texture.
- This batter can be doubled to make two 8-9 inch cake layers for a coconut layer cake.
- For shipping, bake in a disposable pan, cool completely, then wrap the entire pan securely in foil and plastic wrap, including plastic knives in the package for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
