Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Easy Coconut Milk Snack Cake is a quick, moist, and delicious dessert that’s perfect for satisfying your sweet tooth. After making this many times, I’ve discovered the trick to a perfectly moist cake every time. This cake is crispy on the outside and soft on the inside, with a cozy coconut flavor that’s perfect for a quick treat. Try it with a cup of Easy Iced Blue Tea Latte for a perfect pairing. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean Gochujang Butter Salmon Rice Bowl Recipe and Iced Blue Tea Latte Recipe with Vanilla Cold Foam.

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 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 tsp coconut extract (optional, for extra coconut flavor)
• 1/2 cup sweetened shredded coconut, toasted
• Optional: Whipped cream
• Optional: Fresh berries
• Optional: Chocolate syrup

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 square baking pan and set aside.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients: Make a well in the center of the dry ingredients and add the coconut milk, vegetable oil, vanilla extract, coconut extract (if using), and eggs. Mix until just combined.
4. Fold in coconut: Fold in the toasted sweetened shredded coconut.
5. Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve with your desired toppings.

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: This cake can be made up to 2 days ahead of time and stored at room temperature in an airtight container.

Freezing Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Freeze cooled cake for up to 3 months. Thaw overnight in the refrigerator 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, but be careful not to overheat and make the cake soggy.

Recipe Notes

• Chef tip: For a fun twist, try adding some chocolate chips or dried fruit to the batter.
• Best substitution: If you don't have coconut milk, you can substitute with the same amount of milk and add 1/2 tsp of coconut extract for flavor.
• Make-ahead: This cake can be made up to 2 days ahead of time and stored at room temperature in an airtight container.
• Scaling: This recipe can be doubled to make a 9×13-inch cake. Bake for an additional 5-10 minutes.
• Troubleshooting: If the cake is dry, it's likely that you overbaked it. To fix this, make sure to check the cake at the minimum baking time and adjust accordingly.

Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

9 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

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

Seasonings

• 1/2 tsp coconut extract (optional, for extra coconut flavor)
• 1/2 cup sweetened shredded coconut, toasted

Optional Toppings

• Whipped cream
• Fresh berries
• Chocolate syrup

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan and set aside.
2. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add wet ingredients: Make a well in the center of the dry ingredients and add the coconut milk, vegetable oil, vanilla extract, coconut extract (if using), and eggs. Mix until just combined.
4. Fold in coconut: Fold in the toasted sweetened shredded coconut.
5. Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve with your desired toppings.

Notes

• Chef tip: For a fun twist, try adding some chocolate chips or dried fruit to the batter.
• Best substitution: If you don't have coconut milk, you can substitute with the same amount of milk and add 1/2 tsp of coconut extract for flavor.
• Make-ahead: This cake can be made up to 2 days ahead of time and stored at room temperature in an airtight container.
• Scaling: This recipe can be doubled to make a 9×13-inch cake. Bake for an additional 5-10 minutes.
• Troubleshooting: If the cake is dry, it's likely that you overbaked it. To fix this, make sure to check the cake at the minimum baking time and adjust accordingly.

Storage

• Fridge: Store leftover cake in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze cooled cake for up to 3 months. Thaw overnight in the refrigerator 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, but be careful not to overheat and make the cake soggy.
• Make ahead: This cake can be made up to 2 days ahead of time and stored at room temperature in an airtight container.

Nutrition Per Serving

• Calories: 280
• Protein: 3g
• Fat: 11g
• Carbs: 42g
• Fiber: 1g
• Sugar: 18g
• Sodium: 220mg
• Cholesterol: 35mg
• 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!