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.
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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.
Related recipes
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
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
Nutrition
First Published: August 27, 2017. Last Updated: December 12, 2023. Updated for additional information and better reader experience.
Jane Cantrell
Can you make this gluten free?
Wendy Sondov
I haven't tried making this recipe with gluten free flour and none of the commenters mention using it. (If you try, please let us know what you think of the results!) My guess is that gluten free flour would produce a denser, chewier cake.
Rachel
When doubling this recipe, can you bake in a 9x13 pan? Or do you use two 9x9 pans?
Wendy Sondov
I would bake 2 8x8 or 9x9 pans. I haven't tried using a larger pan and don't know if this recipe will bake properly in a larger pan.