Description
A delightful Coconut Milk Snack Cake that is moist and flavorful, perfect for a sweet snack or dessert.
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 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