Description
A moist and mildly flavored Coconut Milk Snack Cake made with rich coconut milk, coconut oil, shredded coconut, and a hint of vanilla. This cake is easy to prepare, perfect for snacking, and stays fresh for up to a week when stored properly.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened shredded coconut
- ¾ teaspoon baking powder
Topping
- 2 tablespoons confectioners’ sugar (optional)
Instructions
- Preheat Oven: Preheat your oven to 375° F. Grease an 8×8 inch pan thoroughly with cooking spray. If you plan to ship the cake, use a disposable foil pan.
- Homogenize Coconut Milk: Open the can of coconut milk and mix the thick fat and liquid milk thoroughly. Use a blender, food processor, stand mixer, or vigorous whisking until the consistency resembles dairy cream or milk.
- Combine Wet Ingredients: In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract until well blended.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, shredded coconut, and baking powder.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix gently until just combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared pan and bake for 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before cutting or storing it. If shipping, leave the cake uncut in the disposable pan.
- Optional Topping: Once cooled, sprinkle the top with confectioners’ sugar if desired.
- Storage: Wrap well or store in an airtight container at room temperature. The cake stays fresh for up to 1 week.
Notes
- For a stronger coconut flavor, add ½ to 1 teaspoon of coconut extract to the batter.
- Use shredded coconut instead of coconut flakes to maintain the cake’s soft and smooth texture.
- This batter can be doubled to create layers for a coconut layer cake using 8-9 inch pans.
- When shipping, bake in a disposable pan and wrap the entire pan with foil and plastic wrap. Include plastic knives for convenience.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 14 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
