Easy Coconut Milk Snack Cake Recipe for Cozy Desserts
Easy Coconut Milk Snack Cake is a quick and delicious dessert that’s perfect for cozy nights in. After making this many times, I’ve discovered the trick to keeping it moist and flavorful every time. The golden crust and coconut flakes make it irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Vietnamese Lemongrass Chicken Skewers and Crispy Parmesan Pesto Roasted Potatoes.
Why This Easy Coconut Milk Snack Cake Recipe for Cozy Desserts Is Pure Comfort
- Quick and easy to make
- Irresistible coconut flavor
- Perfect for a cozy dessert
- Moist and tender crumb
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
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 teaspoon coconut extract (optional)
- 1/2 teaspoon almond extract
- Optional: Powdered sugar for dusting
- Optional: Additional shredded coconut for garnish
📝 Ingredient Notes
- coconut milk: Use full-fat coconut milk for best results.
🛒 Tools & Equipment I Recommend
- Coconut Milk — Rich, creamy flavor → See on Amazon
- Mixing Bowl Set — Perfect for combining ingredients → See on Amazon
How to Make Easy Coconut Milk Snack Cake Recipe for Cozy Desserts
- Preheat oven: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- Combine dry ingredients: In a medium bowl, whisk together flour, sugar, salt, and baking powder.
- Mix wet ingredients: In a separate bowl, combine coconut milk, vegetable oil, eggs, vanilla extract, coconut extract (if using), and almond extract. Mix well.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded coconut.
- 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. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar and garnish with additional shredded coconut before serving.
Cook's Tips for Perfect Easy Coconut Milk Snack Cake Recipe for Cozy Desserts
- Pro Tip: For a moister cake, use 1/4 cup less flour.
- Common mistake and fix: If your cake is dry, try using 1/4 cup less flour next time.
- Pro Tip: For a stronger coconut flavor, add 1 teaspoon of coconut extract.
- Pro Tip: Store leftovers in an airtight container at room temperature for up to 5 days.
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 in the fridge for up to 1 week. Make-ahead tip: Bake the cake up to 1 day ahead. Store at room temperature.
Freezing Easy Coconut Milk Snack Cake Recipe for Cozy Desserts
Freeze cooled cake for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat slices in the oven at 300°F (150°C) for 5-10 minutes. Microwave: Reheat slices in the microwave for 10-15 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the vegetable oil with melted butter for a richer flavor.
- Make-ahead: Bake the cake up to 1 day ahead. Store at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 30-35 minutes.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
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Easy Coconut Milk Snack Cake Recipe for Cozy Desserts
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Seasonings
- 1 teaspoon coconut extract (optional)
- 1/2 teaspoon almond extract
Optional Toppings
- Powdered sugar for dusting
- Additional shredded coconut for garnish
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and set aside.
- Combine dry ingredients: In a medium bowl, whisk together flour, sugar, salt, and baking powder.
- Mix wet ingredients: In a separate bowl, combine coconut milk, vegetable oil, eggs, vanilla extract, coconut extract (if using), and almond extract. Mix well.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded coconut.
- 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. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar and garnish with additional shredded coconut before serving.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the vegetable oil with melted butter for a richer flavor.
- Make-ahead: Bake the cake up to 1 day ahead. Store at room temperature.
- Scaling: This recipe can be doubled and baked in a 9×13-inch pan for 30-35 minutes.
- Troubleshooting: If the cake is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 1 week.
- Freezer: Freeze cooled cake for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat slices in the oven at 300°F (150°C) for 5-10 minutes.
- Microwave reheat: Reheat slices in the microwave for 10-15 seconds.
- Make ahead: Bake the cake up to 1 day ahead. Store at room temperature.
Nutrition Per Serving
- Calories: 280
- Protein: 3g
- Fat: 12g
- Carbs: 38g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 45mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Coconut Milk Snack Cake Recipe for Cozy Desserts FAQs
Yes, you can bake the cake up to 1 day ahead. Store at room temperature.
Using too much flour can make the cake dry. Try using 1/4 cup less flour next time.
Yes, freeze cooled cake for up to 3 months. Thaw at room temperature before serving.
No, this recipe is not suitable for the air fryer.
You can substitute the coconut milk with an equal amount of heavy cream or milk.
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!
