Coconut Milk Snack Cake is a simple and delightful treat, perfect for after-school snacks, coffee breaks, or late-night study sessions. With its soft, tender texture and subtle sweetness, this cake is a delicious indulgence any time of day.
Ingredients:
- 1 cup unsweetened coconut milk (full-fat, canned, not low-fat)
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 cup granulated sugar
- ½ tablespoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup shredded unsweetened coconut
- ¾ teaspoon baking powder
- 2 tablespoons confectioners’ sugar (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan with cooking spray. If you plan to ship the cake, use a disposable foil pan.
- Prepare the Coconut Milk: Open the can of coconut milk and thoroughly combine the contents. The fat tends to separate from the liquid, so it must be recombined until smooth. Use a blender, food processor, stand mixer, or vigorous whisking. The texture should resemble dairy cream or milk.
- Mix the Wet Ingredients: In a large mixing bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, shredded coconut, and baking powder. Add this dry mixture to the wet ingredients and stir until just combined.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the cake from the oven and let it cool fully in the pan on a wire rack before cutting or storing.
- Optional Topping: Once cooled, sprinkle the top with confectioners’ sugar for a finishing touch.
Storage Tips:
- Store the cake in an airtight container at room temperature for up to 1 week.
- If shipping, keep the cake in the disposable pan and wrap it tightly in foil and plastic wrap. Include plastic knives for convenience.
Notes:
- For a stronger coconut flavor, add ½–1 teaspoon of coconut extract to the batter.
- Use shredded coconut, not flakes, to maintain the cake’s smooth texture.
- Double the recipe to create two 8–9-inch layers for a coconut layer cake.
Enjoy this versatile and delightful Coconut Milk Snack Cake with family or friends! 🌴🍰
