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Coconut Milk Snack Cake

Coconut Milk Snack Cake: A Tender Tropical Treat at Home

Coconut Milk Snack Cake is a quick and easy dessert that delivers a tender taste of the tropics.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Tropical
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Unsweetened Coconut Milk opt for full-fat canned
  • 1/3 cup Coconut Oil can be substituted with butter or vegetable oil
  • 2 large Eggs
  • 3/4 cup Granulated Sugar adjust to taste
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All-Purpose Flour can use gluten-free flour blend
  • 1/2 cup Unsweetened Shredded Coconut
  • 1 teaspoon Baking Powder
Optional Topping
  • 1 cup Confectioners' Sugar for dusting

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Whisk

Method
 

Preparation Steps
  1. Preheat oven to 375°F (190°C) and grease an 8x8 inch baking pan.
  2. Blend the unsweetened coconut milk until smooth.
  3. Mix in melted coconut oil, eggs, granulated sugar, and vanilla extract until combined.
  4. In another bowl, whisk together flour, shredded coconut, and baking powder.
  5. Gradually add dry ingredients to wet mixture and mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30-40 minutes until golden brown and a toothpick inserted comes out clean.
  8. Allow cooling completely on a wire rack for 20-30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 7gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

This cake can be customized with various mix-ins like crushed pineapple or nuts.

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