Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Easy Coconut Milk Snack Cake is a cozy dessert that’s perfect for satisfying your sweet tooth. If you’ve ever struggled with dry or crumbly cakes, you’ll love this recipe. After making this many times, I discovered the trick is using coconut milk for added moisture and richness. If you love recipes like this, you’ll also enjoy Easy Lemon Curd Chia Pudding and Creamy Smoked Salmon Gnocchi Dinner Recipe.

What You'll Need for Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional, for extra coconut flavor)
• 1/4 tsp almond extract (optional, for a hint of nutty flavor)
• Optional: Powdered sugar for dusting
• Optional: Additional shredded coconut for garnish

How to Make Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix coconut milk, vegetable oil, egg, vanilla extract, and optional extracts (if using).
4. Combine all ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and garnish with additional coconut before serving.

Storing & Reheating Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made ahead and refrigerated for up to 1 day.

Freezing Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Freeze cooled cake for up to 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat individual slices in the oven at 300°F (150°C) for 5-10 minutes. Microwave: Reheat individual slices in the microwave for 10-15 seconds.

Recipe Notes

• Chef tip: For a fun twist, add 1/2 cup of chocolate chips to the batter.
• Best substitution: Substitute the vegetable oil with melted coconut oil for a stronger coconut flavor.
• Make-ahead: Baked cake can be made ahead and stored at room temperature for up to 3 days.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

⏱

Prep

10 mins

🍳

Cook

25-30 mins

⏳

Total

35-40 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free (optional)

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup coconut milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Seasonings

• 1/2 tsp coconut extract (optional, for extra coconut flavor)
• 1/4 tsp almond extract (optional, for a hint of nutty flavor)

Optional Toppings

• Powdered sugar for dusting
• Additional shredded coconut for garnish

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, mix coconut milk, vegetable oil, egg, vanilla extract, and optional extracts (if using).
4. Combine all ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and garnish with additional coconut before serving.

Notes

• Chef tip: For a fun twist, add 1/2 cup of chocolate chips to the batter.
• Best substitution: Substitute the vegetable oil with melted coconut oil for a stronger coconut flavor.
• Make-ahead: Baked cake can be made ahead and stored at room temperature for up to 3 days.
• Scaling: This recipe can be doubled and baked in a 9×13-inch pan for a larger cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze cooled cake for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat individual slices in the oven at 300°F (150°C) for 5-10 minutes.
• Microwave reheat: Reheat individual slices in the microwave for 10-15 seconds.
• Make ahead: Batter can be made ahead and refrigerated for up to 1 day.

Nutrition Per Serving

• Calories: 270
• Protein: 3g
• Fat: 12g
• Carbs: 38g
• Fiber: 1g
• Sugar: 18g
• Sodium: 120mg
• Cholesterol: 20mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Coconut Milk Snack Cake Recipe for Cozy Desserts FAQs

A Warm Final Note

I can’t wait for you to try Easy Coconut Milk Snack Cake Recipe for Cozy Desserts and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!