Coconut Milk Snack Cake
Delight in the moist and tender Coconut Milk Snack Cake, perfect for any occasion.
Equipment
- Oven
- 8x8 inch pan
- Blender or stand mixer
- Mixing Bowls
Ingredients
- ½ cup unsweetened shredded coconut Use shredded coconut, not flakes.
- ¾ teaspoon baking powder
- 2 tablespoons confectioners' sugar Optional
- 1 can coconut milk Must be well-blended.
- ½ cup melted coconut oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
Instructions
- Preheat oven to 375° F. Grease an 8×8 inch pan with cooking spray.
- Open the can of coconut milk and combine the contents thoroughly until smooth.
- 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 and 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 comes out clean.
- Remove the cake from the oven and cool completely in the pan on a wire rack before cutting or storing.
- Optional: Sprinkle with powdered sugar before serving.
Notes
For more pronounced coconut flavor, add ½ - 1 teaspoon coconut extract. This batter can also be used for coconut layer cake.
Nutrition
Serving: 1sliceCalories: 238kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 10gCholesterol: 27mgSodium: 42mgPotassium: 96mgFiber: 1gSugar: 19gVitamin A: 40IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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