Coconut Milk Snack Cake
5 from 1 vote

Coconut Milk Snack Cake

Adapted from The Wannabe Chef. com
Makes 12 servings
Author Wendy Sondov


  • 1 cup coconut milk, canned and full fat not low fat
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 tablespoon vanilla extract
  • 1 ¼ cup all-purpose flour
  • 1/2 cup shredded unsweetened coconut
  • 3/4 teaspoon baking powder
  • Confectioners’ sugar optional


  1. Preheat oven to 375° F. Grease an 8×8 baking pan (If shipping, use a disposable foil pan.)
  2. In a large mixing bowl, stir together the coconut milk, coconut oil, eggs, granulated sugar, and vanilla.
  3. In a medium bowl, whisk together the flour, shredded coconut,  and baking powder, then add to the liquid mixture. Mix until just combined.

  4. Pour the 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.
  5. Remove the cake from the oven and allow to cool completely in the pan before cutting or storing. If shipping, leave the cake in the disposable pan and ship uncut.
  6. When cooled, the cake can be sprinkled with confectioners’ sugar (optional).
  7. Wrapped well or stored in an airtight container at room temperature, Coconut Milk Snack Cake remains fresh for up to 1 week.

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.