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; 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

Jump to Recipe· 4.8 from 45 reviews

If you’re on the hunt for a simple yet absolutely delightful treat, I’ve got you covered with this Coconut Milk Snack Cake Recipe. It’s one of those gems that delivers moist, subtly sweet flavor with just the right touch of coconut—without being over the top. Trust me, once you try this, it’ll quickly become your go-to when you want something quick to bake but still feel special. Let’s dive in and I’ll share all my little tips to make sure your cake turns out perfect every single time.

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Why This Recipe Works

Perfect Moisture Balance: Using full-fat canned coconut milk creates a tender, moist crumb without any heaviness.
Mild Coconut Flavor: The shredded coconut adds just enough subtle texture and flavor to keep it interesting but not overpowering.
Simple Ingredients: You probably have everything in your pantry, making it super easy to whip up last minute.
Versatile & Kid-Friendly: It works great as a snack, dessert, or even breakfast treat—everyone seems to love it!

Coconut Milk Snack Cake, moist coconut cake, easy coconut cake recipe, quick snack cake, coconut dessert - 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 magic of this Coconut Milk Snack Cake Recipe starts with its ingredient lineup. Each one plays a role in creating a soft, flavorful cake that’s easy to make. Let me walk you through the players so you understand why they’re all important.

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Canned Full-Fat Coconut Milk: This is what gives the cake its moist, creamy texture—just make sure to stir it really well to recombine the fat and liquid.
Coconut Oil, Melted: Adds a subtle coconut richness without making the cake greasy, plus it helps keep it tender.
Eggs: They provide structure and richness, helping the cake hold together beautifully.
Granulated Sugar: Sweetens without overpowering—that pure sugar taste complements the coconut flavor perfectly.
Vanilla Extract: Enhances the cake’s aroma and rounds out the flavor beautifully.
All-Purpose Flour: Your classic base for structure, just enough to keep things light but not crumbly.
Unsweetened Shredded Coconut: Adds texture and a touch of coconut flavor; shredded (not flakes) is key for a smooth crumb.
Baking Powder: Gives just the right lift, so the cake is fluffy without being dense.

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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.

Tweak to Your Taste

One of my favorite things about this Coconut Milk Snack Cake Recipe is how easy it is to adjust! Depending on your mood or what you have on hand, you can customize the flavor profile or tweak the texture in no time.

Add Coconut Extract: If you want your cake to really shout “coconut!”, adding half a teaspoon to one teaspoon of coconut extract amps the flavor without overpowering the balance. I usually add this when I’m craving a tropical vibe!
Swap Sweeteners: For a more complex sweetness, try using coconut sugar instead of granulated sugar—just expect a slightly denser and earthier flavor.
Include Toasted Coconut: Sprinkle some toasted shredded coconut on top before baking for a crunchy contrast that adds a beautiful nutty aroma.
Make it Gluten-Free: I’ve had success replacing the all-purpose flour with a 1:1 gluten-free baking blend—just make sure your blend contains xanthan gum for structure.

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

Step 1: Recombine Your Coconut Milk Like a Pro

This step can make or break your cake’s texture, so don’t skip it! When you open canned coconut milk, the thick creamy fat tends to separate from the liquid, and your job is to blend them back evenly. My go-to is tossing everything into a blender for 20-30 seconds, but if you don’t have one, a vigorous whisk or even a fork will do. The goal is a smooth consistency, similar to dairy cream—no lumps or watery parts.

Step 2: Mix Your Wet Ingredients Gently

In a large bowl, I combine the homogenized coconut milk, melted coconut oil, eggs, sugar, and vanilla extract. Use a whisk or a hand mixer on low speed just until everything is blended. Overmixing here is a no-no because it can create toughness later, so once it’s combined, stop!

Step 3: Combine the Dry Ingredients

Whisk together your all-purpose flour, shredded coconut, and baking powder in a separate medium bowl. This ensures even distribution of the baking powder, so your cake rises uniformly. Then gently fold these dry ingredients into your wet mixture until just combined. There will be a few small lumps, and that’s okay – don’t overmix!

Step 4: Bake & Cool Like a Pro

Pour your batter into a greased 8×8 inch pan and pop it into a preheated 375°F oven. Bake for 30-40 minutes, but start checking around the 30-minute mark. Insert a toothpick in the center—when it comes out clean, you’re good to go. The top should be golden but not too brown. Cooling completely in the pan on a wire rack is key. I’ve found cutting into it too soon makes the cake crumbly, so patience really pays off here.

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Pro Tips for Making Coconut Milk Snack Cake Recipe

Blend Coconut Milk Thoroughly: I always blend the coconut milk instead of stirring – it makes the texture so much silkier and helps the cake rise evenly.
Avoid Overmixing the Batter: Mixing just until combined keeps the crumb tender and avoids a dense cake.
Check Oven Temperature: I recommend an oven thermometer to ensure your oven’s true temp; too hot dries out the cake, too cool makes it heavy.
Let It Cool Completely: I’ve learned that cutting into the cake too early causes it to crumble—it’s tough to resist, but worth the wait.

How to Serve Coconut Milk Snack Cake Recipe

Coconut Milk Snack Cake, moist coconut cake, easy coconut cake recipe, quick snack cake, coconut dessert - The image shows several square pieces of golden yellow cake with a soft, crumbly texture, spread out on a black background with powdered sugar lightly dusted over the top of each piece. One piece is turned to show the inside, revealing a moist and airy crumb. In the top left corner, a white bowl filled with fluffy white rice is partially visible. The scene is set against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling a light dusting of powdered sugar over the cooled cake—it adds just a touch of sweetness and makes it look bakery-fancy without extra work. Occasionally, I top slices with toasted coconut flakes for crunch and a little roasted flavor that balances the softness.

Side Dishes

Pair this snack cake with a cup of freshly brewed coffee or a creamy chai tea—it’s the perfect midday treat. If you’re serving it as breakfast, a dollop of Greek yogurt with honey on the side pairs really well for a balanced bite.

Creative Ways to Present

For birthdays or special gatherings, I’ve doubled the recipe and layered it with whipped coconut cream and fresh berries. It turns this humble snack cake into an elegant layered dessert everyone raves about. You can also use cookie cutters to create fun shapes when serving kids—the subtle coconut flavor is usually a big hit with them!

Make Ahead and Storage

Storing Leftovers

I usually store my snack cake at room temperature in an airtight container for up to a week. It holds its moisture well without getting soggy. If you want to last longer, make sure to wrap the cake tightly in plastic wrap to prevent drying out.

Freezing

Freezing coconut milk cakes can be tricky because moisture content is high, but I’ve had good luck wrapping individual slices tightly in plastic wrap and placing them in a freezer bag. Just thaw overnight in the fridge and they are almost as good as fresh!

Reheating

To warm up leftovers, I pop slices in the microwave for about 15 seconds. If you want a crispier top, a quick 5-minute toast in a 350°F oven does wonders. Avoid overheating since that tends to dry out the cake really fast.

FAQs

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

While you can use light coconut milk, I don’t recommend it because it won’t provide the same richness and moisture. The full-fat canned coconut milk helps the cake stay tender and soft, giving it that luscious texture you want.
What’s the best way to store this snack cake for shipping?

I recommend baking in a disposable foil pan and letting the cake cool completely. Then wrap tightly in foil and plastic wrap to keep it fresh during transit. Leaving it uncut helps maintain moisture, and including plastic knives makes it easier for your recipient to enjoy.
Can I make this recipe vegan?

This recipe uses eggs, so it’s not vegan as-is, but you could try replacing the eggs with flax eggs or applesauce. Note that texture and rise might differ, so experiment with small batches to see what works best for you.
Why does the cake sometimes come out dense?

The most common reasons are overmixing the batter or not recombining the coconut milk fat completely. Be gentle when mixing and thoroughly blend the coconut milk before starting, and you’ll get a light, fluffy cake every time.

Final Thoughts

I have to say, this Coconut Milk Snack Cake Recipe holds a special place in my heart—not just because it’s delicious and easy, but because it reminds me of cozy afternoons with friends where simplicity wins and conversation flows. I hope you’ll love baking and sharing this cake as much as I do. So next time you want a fuss-free treat that feels homemade and warm, give this recipe a go—you won’t regret it!