Description
A moist and tender Coconut Milk Snack Cake with a delicate coconut flavor, made using full-fat coconut milk and shredded coconut. Perfect as an everyday snack cake or for creating layered coconut cakes.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened shredded coconut
- ¾ teaspoon baking powder
Optional
- 2 tablespoons confectioners’ sugar
Instructions
- Prepare Oven and Pan: Preheat the oven to 375° F. Grease an 8×8 inch pan with cooking spray. If shipping the cake, use a disposable foil pan.
- Homogenize Coconut Milk: Open the can of coconut milk and thoroughly combine the separated thick fat and thin liquid. Use a blender, food processor, stand mixer, or vigorous whisking until the mixture resembles dairy cream or milk.
- Mix Wet Ingredients: In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract until well combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, shredded coconut, and baking powder.
- Mix Batter: Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
- 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 allow it to cool completely in the pan on a wire rack before cutting or storing. If shipping, leave the cake uncut in the disposable pan.
- Optional Topping: Once cooled, sprinkle the top of the cake with confectioners’ sugar if desired.
- Storage: Store the cake wrapped well or in an airtight container at room temperature for up to 1 week.
Notes
- Coconut Milk Cake has a mild, almost neutral coconut flavor; add ½ – 1 teaspoon coconut extract for a stronger coconut taste.
- Use shredded coconut, not coconut flakes, to maintain the cake’s soft and smooth texture.
- The batter works well for making cake layers; double the recipe to create two 8-9 inch layers.
- For shipping, bake in a disposable pan, cool completely, then wrap the entire pan in foil followed by plastic wrap. Include plastic knives if sending as a care package.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
