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Nutrition Label – 12 + servings

4.93 from 71 votes

Coconut Milk Snack Cake

A quick and easy coconut milk dessert recipe for a
moist cake that's lightly sweet, with a soft, tender
texture. Ideal for after-school snack, coffee breaks,
and late night study sessions, this is a cake for
coconut lovers.

Course Dessert
Cuisine American, Asian

Prep Time 10 minutes

Cook Time 40 minutes
Total Time 50 minutes

Servings 12
Calories 238kcal
Author Wendy Sondov

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Ingredients
1 cup unsweetened coconut milk, canned full fat,
not low fat
1/4 cup coconut oil melted
2 large eggs
1 cup granulated sugar
1/2 tablespoon vanilla extract
1 ¼ cup all-purpose flour
1/2 cup unsweetened coconut shredded
3/4 teaspoon baking powder
2 tablespoons confectioners’ sugar optional

Instructions
1. Preheat oven to 375° F. Grease an 8×8 baking
pan (If shipping, use a disposable foil pan.)
2. Open the can of coconut milk and combine the
contents THOROUGHLY. The thick, heavy fat
separates from the thin milk and MUST be
recombined before using. This is most easily
done in a blender, food processor, or electric
mixer, but can also be done with vigorous
whisking. When the fat is completely blended
with the liquid the consistency should be similar
to dairy cream or milk.
3. In a large mixing bowl, stir together the
homogenized coconut milk, melted coconut oil,
eggs, granulated sugar, and vanilla.
4. In a medium bowl, whisk together the flour,
shredded coconut, and baking powder, then add
to the wet ingredients. Mix until just combined.
5. Pour batter into the prepared pan and bake for
30-40 minutes until the top is golden brown and
a toothpick inserted in the center of the pan
comes out clean.
6. Remove the cake from the oven and allow to cool
completely in the pan before cutting or storing. If
shipping, leave the cooled cake in the disposable
pan and ship uncut.
7. When cooled, the top of the cake can be
sprinkled with powdered sugar (optional).
8. Wrapped well or stored in an airtight container at
room temperature, Coconut Milk Snack Cake
remains fresh for up to 1 week.

Notes
Coconut Milk Cake has a very mild coconut flavor,
almost neutral. For more pronounced coconut flavor
add ½ - 1 teaspoon coconut extract.

Use shredded coconut, not coconut flakes. The

larger pieces would change the soft, smooth texture
of the cake.

This cake batter can be used to create cake layers for

a coconut layer cake. Make a double recipe for two 8-
9 inch layers.

Packing tips

Bake the snack cake in a disposable pan. When

completely cool, wrap the entire pan (with the cake
uncut) first in foil, then in plastic wrap. Include plastic
knives in the care package.

Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 3g |
Fat: 12g | Saturated Fat: 10g | Cholesterol: 27mg |
Sodium: 42mg | Potassium: 96mg | Fiber: 1g | Sugar:
19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 25mg |
Iron: 1mg

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