Name: Coconut Milk Snack Cake Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsweetened coconut milk, canned full fat, not low fat; ¼ cup coconut oil, melted; 2 large eggs; 1 cup granulated sugar; ½ tablespoon vanilla extract; 1 ¼ cup all-purpose flour; ½ cup unsweetened shredded coconut; ¾ teaspoon baking powder; 2 tablespoons confectioners’ sugar (optional)

Jump to Recipe· 4.9 from 12 reviews

I’m so excited to share this delicious and incredibly simple Coconut Milk Snack Cake Recipe with you today! If you love that subtle tropical twist in your baked treats and a cake that’s moist, tender, and easy to whip up, this one’s going to become your new favorite. Trust me, once you try it, you’ll keep coming back for more—it’s perfect for a casual afternoon snack or an impromptu dessert.

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Why This Recipe Works

Moisture from Coconut Milk: Using canned full-fat coconut milk keeps the cake wonderfully moist and tender.
Natural Coconut Flavor: The shredded coconut adds texture and a subtle coconut aroma that’s just right—not overpowering.
Simple Ingredients, Big Flavor: With pantry staples and just a few steps, this cake is perfect for anytime baking.
Flexible Serving Options: Whether as a snack or a dessert, this cake fits so many occasions with ease.

Coconut Milk Snack Cake, tropical snack cake, easy coconut cake recipe, moist coconut cake, simple dessert recipes - A single-layer golden brown baked square cake with a slightly crunchy top texture, evenly dusted with fine white powdered sugar. The cake is inside a shiny silver foil tray, showing the cake’s soft crumb and lightly crisped edges. The foil tray rests on a white marbled surface, highlighting the cake’s warm tones. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Coconut Milk Snack Cake Recipe come together to create a soft, tender crumb with a mild coconut flavor that’s incredibly inviting. I love how the coconut oil and milk add richness without heaviness, making this cake perfect whether you’re baking for a crowd or just enjoying a quiet moment with a cup of tea.

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Unsweetened Coconut Milk: Make sure to use canned full-fat coconut milk, not the low-fat kind; it’s the secret to achieving that rich, creamy texture.
Coconut Oil: Melted coconut oil pairs perfectly with the coconut milk for enhanced flavor and moisture.
Eggs: They provide structure and bind the cake together for a tender crumb.
Granulated Sugar: Classic sweetness without overwhelming the delicate coconut taste.
Vanilla Extract: Adds warmth and depth, beautifully rounding out the flavors.
All-Purpose Flour: The foundation for the cake’s texture—just the right amount to keep it soft but stable.
Unsweetened Shredded Coconut: Choose shredded, not flakes, for a subtle chew and authentic coconut bite.
Baking Powder: The leavening agent that gives the cake its light rise and fluffy feel.
Confectioners’ Sugar (optional): A dusting of this adds a pretty finish and a hint of extra sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Coconut Milk Snack Cake Recipe is how easy it is to customize. Over time, I’ve tweaked it here and there to suit different occasions or dietary needs, and I’ll share some of my favorite variations so you can make it your own.

Variation: I once added a teaspoon of coconut extract to boost the coconut flavor, making it just a little more tropical without overpowering the delicate cake.
Dietary Modification: For gluten-free options, I replaced the all-purpose flour with a 1:1 gluten-free baking blend, and it worked like a charm!
Seasonal Twist: Stir in some chopped pineapple or mango for a fruity, summery vibe that pairs beautifully with the coconut.

Step-by-Step: How I Make Coconut Milk Snack Cake Recipe

Step 1: Recombine the Coconut Milk – The Secret to Moisture

This is where so many recipes trip up. The fat in canned coconut milk separates and sits on top, so before anything else, you need to stir it together completely. I usually pop it in my blender or use a stand mixer to get it smooth. If you skip this and just use the milk layer, your cake ends up dry. You want it to be silky and uniform, just like dairy cream, before mixing it with the other ingredients.

Step 2: Mix the Wet Ingredients

Once the coconut milk is recombined, add the melted coconut oil, eggs, sugar, and vanilla extract into a big bowl. I like to whisk these together by hand or with a mixer until it looks nicely blended and a little frothy. This creates a smooth, luscious base for the dry ingredients.

Step 3: Combine Dry Ingredients and Fold Them In

In a separate bowl, whisk the all-purpose flour, shredded coconut, and baking powder. This ensures your baking powder is evenly distributed to help the cake rise consistently. Then, gently fold the dry mixture into the wet ingredients until just combined—don’t overmix! Overmixing can make the cake tough, and we want tender and soft every time.

Step 4: Bake and Cool

Pour your batter into a greased 8×8-inch pan (I swear by a little nonstick spray here) and bake at 375°F for 30 to 40 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted comes out clean. I always keep an eye starting at the 30-minute mark to avoid overbaking. Once out of the oven, let it cool completely in the pan before slicing. This resting time helps it set up nicely and keeps it from crumbling.

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Tips from My Kitchen

Recombine Thoroughly: Don’t skip blending the coconut milk fat back in; it’s key for moistness.
Don’t Overmix: Fold the dry ingredients gently to keep the crumb tender and soft, no tough edges here.
Watch Your Bake Time: Check at 30 minutes to avoid drying out this delicate cake.
Cool Completely: Let the cake cool fully before cutting to ensure clean slices without crumbling.

How to Serve Coconut Milk Snack Cake Recipe

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Garnishes

I usually just dust this cake lightly with some confectioners’ sugar—it looks pretty and adds a hint of sweetness without distracting from the coconut flavor. But for a fancier touch, toasted coconut flakes or a drizzle of warmed honey are delightful, especially if you’re serving guests. Sometimes, a dollop of whipped cream or a scoop of vanilla ice cream makes it an instant party.

Side Dishes

This cake pairs beautifully with fresh fruit—think juicy mango slices, pineapple chunks, or even berries. I love serving it alongside a hot cup of chai tea or coffee, making it a comforting afternoon treat. For something heartier, a simple yogurt parfait alongside balances the sweetness nicely.

Creative Ways to Present

When I’ve made this for special occasions or gift boxes, I bake it in disposable foil pans and leave it uncut so it travels safely. Adding a bright ribbon around the pan and a handwritten note always gets compliments. For parties, I slice it into bite-size squares and serve them on decorative trays with little cocktail picks—so easy and such a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover Coconut Milk Snack Cake wrapped tightly in plastic wrap or in an airtight container at room temperature—it stays fresh for up to a week, which is amazing for a homemade snack cake. Just make sure it’s completely cool before wrapping to avoid condensation buildup.

Freezing

This cake freezes really well! I wrap individual slices in plastic wrap and then place them in a freezer bag. When you’re ready to enjoy, just thaw at room temperature for a couple of hours. It loses nothing in flavor or texture—perfect for stocking your freezer with ready-made snacks.

Reheating

I like to warm slices gently in the microwave for about 15-20 seconds or pop them in a low oven (around 300°F) for 5 minutes. This makes the cake feel freshly baked again and brings out that lovely coconut aroma without drying it out.

FAQs

Can I use light coconut milk instead of full-fat?

While you can try light coconut milk, I strongly recommend using full-fat canned coconut milk for this recipe. The higher fat content helps keep the cake moist and tender. Using light coconut milk might result in a drier texture.
Is shredded coconut mandatory, or can I use coconut flakes?

Stick with shredded coconut, not flakes. The smaller shredded pieces incorporate better, giving the cake a smooth texture without disrupting the soft crumb. Coconut flakes are bigger and can make the cake overly textured and less tender.
Can I make this cake dairy-free?

Yes! This recipe is naturally dairy-free since it uses coconut milk and coconut oil instead of butter or milk. Just ensure your other ingredients like sugar or baking powder are free from any dairy derivatives to keep it completely dairy-free.
How do I prevent the cake from drying out?

Don’t overbake it and make sure to recombine that coconut milk fat fully. Also, store leftovers properly—cool the cake completely before wrapping or storing airtight at room temperature to lock in moisture.

Final Thoughts

This Coconut Milk Snack Cake Recipe is really close to my heart—it’s the kind of treat that reminds me of relaxed weekends and sharing moments with friends over something sweet but not fussy. I hope you enjoy baking it as much as I enjoy making it for my family. It’s simple, reliable, and so delightfully coconutty in the best way. Give it a try and let me know what you think—I just know you’ll love it as much as I do!