Description
A tropical delight bursting with flavor and moisture, this Coconut Milk Snack Cake combines the creaminess of coconut milk with coconut oil for a luscious texture.
Ingredients
Scale
- 1 cup unsweetened full-fat coconut milk
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 1 ¼ cup all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 3/4 teaspoon baking powder
- Optional: 2 tablespoons confectioners’ sugar for dusting
Instructions
- Preheat your oven to 375°F.
- Grease an 8×8 inch pan with cooking spray.
- Blend the coconut milk in a blender or whisk it until creamy.
- Stir together the coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla extract in a large bowl until smooth.
- Whisk together the flour, shredded coconut, and baking powder in a separate bowl.
- Fold the dry mixture into the wet ingredients until just combined.
- Pour the batter into the prepared pan.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick comes out clean.
- Cool on a wire rack before serving.
- Dust with powdered sugar if desired before serving.
Notes
Ensure all ingredients are at room temperature for the best results. Monitor the baking to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 12g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: coconut cake, dessert, baking, tropical flavors
