Why Make This Recipe
Coconut Milk Snack Cake is a delightful treat that combines the richness of coconut milk with the lightness of a cake. It’s perfect for a sweet snack or dessert. Easy to prepare, this cake has a moist texture and a lovely flavor that will impress your family and friends. Plus, it’s a great way to enjoy the unique taste of coconut without needing any fancy ingredients!
How to Make Coconut Milk Snack Cake
Ingredients:
- 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)
Directions:
- Preheat your oven to 375° F and grease an 8×8 inch pan with cooking spray.
- Mix the coconut milk thoroughly until smooth and creamy.
- In a large bowl, combine the blended coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract. Stir well.
- In another bowl, whisk together the flour, shredded coconut, and baking powder. Add this dry mixture to the wet ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until golden brown and a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack. If desired, sprinkle with powdered sugar before serving.
How to Serve Coconut Milk Snack Cake
You can serve Coconut Milk Snack Cake warm or at room temperature. It’s great on its own, but you can also add a scoop of ice cream or a dollop of whipped cream for a special treat. It makes a wonderful addition to tea time or any gathering!
How to Store Coconut Milk Snack Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to wrap it properly to maintain its moisture.
Tips to Make Coconut Milk Snack Cake
- Make sure to use full-fat coconut milk for the best flavor and texture.
- Mixing the dry and wet ingredients just until combined helps keep the cake light and fluffy.
- Letting the cake cool completely before slicing will make it easier to cut without crumbling.
Variation
For an extra flavor boost, consider adding some chocolate chips or nuts to the batter. You can also replace the shredded coconut with dried fruit like raisins or cranberries for a different twist.
FAQs
1. Can I use light coconut milk instead of full fat?
While you can use light coconut milk, the cake may not be as rich and moist.
2. Is it possible to make this cake vegan?
Yes, you can substitute the eggs with flax eggs or applesauce.
3. What can I do if I don’t have coconut oil?
You can replace coconut oil with another type of vegetable oil, like canola oil or melted butter.
Enjoy your baking experience with this delicious Coconut Milk Snack Cake!
Print
Coconut Milk Snack Cake
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful Coconut Milk Snack Cake that is moist and flavorful, perfect for a sweet snack or dessert.
Ingredients
- 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 your oven to 375° F and grease an 8×8 inch pan with cooking spray.
- Mix the coconut milk thoroughly until smooth and creamy.
- In a large bowl, combine the blended coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract. Stir well.
- In another bowl, whisk together the flour, shredded coconut, and baking powder. Add this dry mixture to the wet ingredients and stir until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until golden brown and a toothpick comes out clean.
- Cool the cake completely in the pan on a wire rack. If desired, sprinkle with powdered sugar before serving.
Notes
For best results, use full-fat coconut milk. Let the cake cool completely before slicing for easier cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
