Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Make this easy coconut milk snack cake for a cozy dessert that’s better than takeout. After making this many times, I discovered the trick to a golden, moist cake every time. If you love recipes like this, you’ll also enjoy Easy High Protein Beef and Broccoli Rice Bowls for Meal Prep and Crispy Chocolate Rolls with Creamy Vanilla Filling 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.

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 1/2 tsp almond extract (optional)
• Optional: Powdered sugar for dusting
• Optional: Toasted coconut flakes for garnish

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

1. Preheat oven: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, sugar, and shredded coconut.
3. Mix wet ingredients: In another bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract. Mix well.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the coconut and almond extracts, if using.
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Serve: Dust the cooled cake with powdered sugar and garnish with toasted coconut flakes 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 leftover cake in an airtight container at room temperature for up to 5 days. Make-ahead tip: Batter can be made up to 1 day ahead and stored in the refrigerator.

Freezing Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Freeze cooled cake slices for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat individual slices in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat individual slices in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Replace the vegetable oil with melted coconut oil for a stronger coconut flavor.
• Make-ahead: Cake can be made up to 1 day ahead and stored at room temperature.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

⏱

Prep

15 min

🍳

Cook

35 min

⏳

Total

50 min

🍽

Serves

12 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1 can (14 oz) coconut milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Seasonings

• 1 tsp coconut extract (optional)
• 1/2 tsp almond extract (optional)

Optional Toppings

• Powdered sugar for dusting
• Toasted coconut flakes for garnish

Instructions

1. Preheat oven: Preheat your oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, sugar, and shredded coconut.
3. Mix wet ingredients: In another bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract. Mix well.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the coconut and almond extracts, if using.
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
6. Serve: Dust the cooled cake with powdered sugar and garnish with toasted coconut flakes before serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Replace the vegetable oil with melted coconut oil for a stronger coconut flavor.
• Make-ahead: Cake can be made up to 1 day ahead and stored at room temperature.
• Scaling: This recipe can be halved or doubled to fit your needs.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store leftover cake in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze cooled cake slices for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat individual slices in the oven at 350°F (180°C) for 5-7 minutes.
• Microwave reheat: Reheat individual slices in the microwave for 15-20 seconds.
• Make ahead: Batter can be made up to 1 day ahead and stored in the refrigerator.

Nutrition Per Serving

• Calories: 280
• Protein: 3g
• Fat: 12g
• Carbs: 38g
• Fiber: 2g
• Sugar: 15g
• Sodium: 150mg
• Cholesterol: 30mg
• 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!