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Coconut Milk Snack Cake is a quick and easy treat that's ideal for after-school snack, coffee breaks, and late night study sessions. This lightly sweet cake has a soft, tender texture that's delicious any time of day.
Why you'll love this recipe
- This easy coconut cake recipe is quick to make with just a few basic ingredients.
- The flavor of coconut milk cake is mild and the fluffy texture of the moist crumb is amazingly silky.
- Packed in the foil baking pan, this cake can be shipped in care packages.
Coconut milk baking recipes have been very popular on The Monday Box. Baking with coconut milk gives a lovely tropical flavor and a soft, tender texture.
I'm always looking for ways to use this delicious ingredient. The Coconut Milk Cookies recipe was followed by Coconut Milk Chocolate Chip Pound Cake and Coconut Milk Toffee Blondies. Now, Coconut Milk Snack Cake!
The cake is beautifully golden with a heavenly smell. It's simultaneously sturdy enough for shipping yet soft and tender, with such a lovely vanilla-coconut flavor, that adding frosting would be a crime.
Coconut Milk Snack Cake is delicious and easy to make (no mixer needed) snack cake that compliments a glass of milk or a mug of coffee or tea.
With a shelf-life of about 7 days, this perfect coconut cake can be enjoyed all week as an after-school snack, or shipped to your favorite college student for a sweet start to the semester!
Ingredients
Instructions
This is an overview of the instructions.The full recipe is in the recipe card below.
- Combine the contents of the canned coconut milk THOROUGHLY. The thick, heavy fat separates from the thin milk and MUST be recombined before using.
- Stir together the dry ingredients with the coconut milk mixture to form the batter.
- Pour batter into a gresed pan and bake for 30-40 minutes.
- Remove the cake from the oven and let the cake cool completely in the pan before cutting or storing.
Storage
Wrapped well or stored in an airtight container at room temperature, Coconut Milk Cake remains fresh for up to 1 week.
If shipping, leave the cooled cake in the disposable pan and ship uncut. Wrap the entire pan first in foil, then in plastic wrap.
Tips
- Taking the time to thoroughly homogenize the can of coconut milk is essential for best results.
- Coconut Milk Cake has a very mild coconut flavor, almost neutral. For more pronounced coconut flavor add ½ - 1 teaspoon coconut extract.
- Powdered sugar can be added on top right before serving. For shipping include a small ziplock bag of powdered sugar.
- To mail Coconut Milk Snack Cake in a care package, I recommend baking in a disposable foil pan and wrapping the cake in the pan, uncut. The foil pan provides protection. Leaving the cake uncut, keeps the cake from drying out while shipping.
Made with cocoa nibs for crunch and chocolate flavor, Coconut Milk Cookies are fluffy, cake-like cookies made from a Thai recipe.
Soft, chewy Coconut Milk Toffee Blondies have the tropical taste of coconut.
Coconut Milk Chocolate Chip Pound Cake is a soft, fluffy treat that you'll want to enjoy for breakfast, snacks, and dessert.
Gluten Free Chocolate Cookies are flourless treats with chewy coconut deliciousness.
Coconut Macaroons are chewy coconut cookie balls with no flour and no condensed milk.
Toasted coconut gives Coconut Crunch Cookies lots of great flavor.
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Coconut Milk Snack Cake
A quick and easy coconut milk dessert recipe for a moist cake that's lightly sweet, with a soft, tender texture. Ideal for after-school snack, coffee breaks, and late night study sessions, this is a cake for coconut lovers.
4.93 from 102 votes
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Course: Dessert
Cuisine: American, Asian
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Calories: 238kcal
Author: Wendy Sondov
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 coconut shredded
- ¾ teaspoon baking powder
- 2 tablespoons confectioners’ sugar optional
Instructions
Preheat oven to 375° F. Grease an 8×8 inch pan with cooking spray (If shipping, use a disposable foil pan.)
Open the can of coconut milk and combine the contents THOROUGHLY. The thick, heavy fat separates from the thin milk and MUST be recombined before using. This is most easily done in a blender, food processor, or in the bowl of a stand mixer, but can also be done with vigorous whisking. When the fat is completely blended with the liquid the consistency should be similar to dairy cream or milk.
In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla.
In a medium bowl, whisk together the flour, shredded coconut, and baking powder, then add to the wet ingredients. Mix until just combined.
Pour batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted in the center of the pan comes out clean.
Remove the cake from the oven and allow to cool completely in the pan on a wire rack before cutting or storing. If shipping, leave the cooled cake in the disposable pan and ship uncut.
When cooled, the top of the cake can be sprinkled with powdered sugar (optional).
Wrapped well or stored in an airtight container at room temperature, Coconut Milk Snack Cake remains fresh for up to 1 week.
Notes
Coconut Milk Cake has a very mild coconut flavor, almost neutral. For more pronounced coconut flavor add ½ - 1 teaspoon coconut extract.
Use shredded coconut, not coconut flakes. The larger pieces would change the soft, smooth texture of the cake.
This cake batter can be used to create cake layers for a coconut layer cake. Make a double recipe for two 8-9 inch layers.
Packing tips
Bake the snack cake in a disposable pan. When completely cool, wrap the entire pan (with the cake uncut) first in foil, then in plastic wrap. Include plastic knives in the care package.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 42mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
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First Published: August 27, 2017. Last Updated: December 12, 2023.Updated for additional information and better reader experience.
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Reader Interactions
Comments
Christine
I'd like to try this recipe but can I sub the coconut oil? Maybe with olive oil? Or grapeseed oil? Or butter?
Reply
Wendy Sondov
I haven't tried making this cake with anything other than coconut oil, however, there have been readers who have commented that they used butter with success. The fat you use in baking can change the texture of the finished product.
Reply
Patty
Hi.
I have made this cake and it is absolutely delicious. I have 8 oz crushed pineapple in its own juice left from another recipe. Do you think I could add it to this recipe and if so what changes would I have to make?
Thank you,
PattyReply
Wendy Sondov
Patty, these are my guesses as I haven't tried adding pineapple. The flavors sound great and I think it would work, however, I think a full 8 ounces may be too much for the cake to hold and it would probably sink to the bottom. You will have to play with the quantities. Maybe start by reducing the added shredded coconut to 1/4 cup and add 1/2 cup of the pineapple. Also, be sure the pineapple is well drained and blotted to remove excess moisture. I hope this helps. I'd love to know how it turns out!
Reply
Jada Gauen
So good!
We use instead of shortcake with strawberries.Reply
Cindy St. Peter
Can I use “just egg” product as I am vegan?
Reply
Wendy Sondov
I haven't tried baking this cake with an egg substitute, so I'm not sure how it will come out. Have you baked fluffy cakes with "just egg" before? I don't know if egg substitutes help with rise in a cake. You could try it and if the cake is too flat (more like a blondie) then maybe try increasing the baking powder slightly.
Reply
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4.93 from 102 votes (54 ratings without comment)
