Description
A moist and tender Coconut Milk Snack Cake with a light sweetness, perfect for any occasion. This easy-to-make dessert is ideal for coconut lovers and can be enjoyed plain or with toppings.
Ingredients
Scale
- 1 cup unsweetened coconut milk, canned (full 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 shredded coconut
- 3/4 teaspoon baking powder
- 2 tablespoons confectioners’ sugar (optional)
Instructions
- Preheat oven to 375°F. Grease an 8×8 inch baking pan.
- Thoroughly combine the contents of the canned coconut milk until smooth.
- In a large bowl, mix together the homogenized coconut milk, melted coconut oil, eggs, sugar, and vanilla extract until well combined.
- In another bowl, whisk the flour, shredded coconut, and baking powder together.
- Gradually add the dry ingredients to the wet mixture and stir until just combined to make the Coconut Milk Snack Cake batter.
- Pour the batter into the prepared pan.
- Bake for 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the Coconut Milk Snack Cake to cool completely on a wire rack before serving.
- Optional: Sprinkle with confectioners’ sugar once cooled.
Notes
- Use full-fat canned coconut milk for the best moisture and flavor.
- Do not overmix the batter to ensure a tender cake.
- Allow the cake to cool completely in the pan to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece (60g)
- Calories: 210
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg