Coconut Milk Snack Cake

why make this recipe

Coconut Milk Snack Cake is a delightful treat that brings a bit of tropical flavor to your dessert table. This cake is moist, tender, and full of the rich, creamy taste of coconut. It’s a great choice for an afternoon snack or a sweet ending to any meal. Plus, it’s simple to prepare, making it perfect for both novice and experienced bakers.

how to make Coconut Milk Snack Cake

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)

Directions:

1. Preheat your oven to 375° F. Grease an 8×8 inch pan with cooking spray. If you’re shipping the cake, consider using a disposable foil pan.
2. Open the can of coconut milk and mix it thoroughly. The thick coconut cream often separates from the liquid. Blend it in a blender, food processor, or stand mixer, or simply whisk vigorously until the mixture is smooth and creamy.
3. In a large bowl, combine the blended coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract. Stir well until everything is mixed together.
4. In another medium bowl, whisk the flour, shredded coconut, and baking powder. Then, add this dry mix to the wet ingredients. Stir until just combined—don’t overmix.
5. Pour the batter into the prepared pan. Bake in the oven for 30-40 minutes. The top should become golden brown, and a toothpick inserted in the center should come out clean.
6. Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. If shipping, keep the cooled cake in the disposable pan and do not cut it.
7. If desired, sprinkle the top with powdered sugar before serving.

how to serve Coconut Milk Snack Cake

Serve Coconut Milk Snack Cake as a delightful snack or dessert. It pairs well with a cup of coffee or tea. Slice it into squares and enjoy it plain, or add a dollop of whipped cream for extra indulgence. This cake can also shine alongside fresh fruit for a refreshing touch.

how to store Coconut Milk Snack Cake

To keep your Coconut Milk Snack Cake fresh, wrap it well or store it in an airtight container. At room temperature, it stays good for up to 1 week. If you need to keep it longer, you can refrigerate it, but be sure to bring it back to room temperature before serving for the best taste.

tips to make Coconut Milk Snack Cake

• Make sure to mix the coconut milk completely to achieve a smooth consistency. This is key for the cake’s texture.
• Don’t overmix the batter to keep the cake light and fluffy. Mix until combined—some lumps are okay!
• For extra coconut flavor, you can increase the amount of shredded coconut in the recipe.

variation

You can add a twist to this recipe by incorporating different flavors. Try adding cocoa powder for a chocolate coconut cake, or mix in some pineapple for a tropical treat. Nuts or chocolate chips can also provide a nice crunch and complement the soft texture of the cake.

FAQs

Can I use low-fat coconut milk for this recipe?
It’s best to use full-fat coconut milk. Low-fat versions can affect the moisture and richness of the cake.

Can I make this cake without eggs?
Yes! You can substitute eggs with unsweetened applesauce or a flaxseed meal mixture to keep it vegan.

How do I know when the cake is done?
The cake is done when the top is golden brown, and a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time.

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