Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

This Easy Coconut Milk Snack Cake is the ultimate cozy dessert, with a tender crumb and a tropical coconut flavor that will transport you to a beachside getaway. After making this many times, I’ve discovered the trick to a perfectly moist cake every time. If you love recipes like this, you’ll also enjoy Easy Raspberry Vanilla Cream Crepes Recipe for Breakfast and Quick Zucchini Noodles with Pesto and Grilled Shrimp.

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 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned coconut milk
• 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
• 1/2 cup sweetened shredded coconut, for topping
• Optional: Whipped cream
• Optional: Fresh berries
• Optional: Chocolate glaze

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

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each egg is well-incorporated before adding the next. Stir in the vanilla extract.
5. Alternate dry and wet ingredients: Beginning and ending with the dry ingredients, alternately add the flour mixture and coconut milk to the butter mixture, mixing just until combined after each addition.
6. Add coconut extract (optional): If using, stir in the coconut extract.
7. Pour batter into pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Top with coconut: Once the cake is completely cool, sprinkle the sweetened shredded coconut on top.

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. Store 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: There's no need to reheat this cake. Enjoy it at room temperature. Microwave: Do not reheat in the microwave as it will make the cake soggy.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: For a dairy-free version, substitute the butter with vegan butter or coconut oil.
• Make-ahead: This cake can be made up to 2 days ahead. Store at room temperature in an airtight container.
• Scaling: This recipe can be easily doubled to make a two-layer cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

1 9-inch round cake

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned coconut milk

Seasonings

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

Optional Toppings

• Whipped cream
• Fresh berries
• Chocolate glaze

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each egg is well-incorporated before adding the next. Stir in the vanilla extract.
5. Alternate dry and wet ingredients: Beginning and ending with the dry ingredients, alternately add the flour mixture and coconut milk to the butter mixture, mixing just until combined after each addition.
6. Add coconut extract (optional): If using, stir in the coconut extract.
7. Pour batter into pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Top with coconut: Once the cake is completely cool, sprinkle the sweetened shredded coconut on top.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Best substitution: For a dairy-free version, substitute the butter with vegan butter or coconut oil.
• Make-ahead: This cake can be made up to 2 days ahead. Store at room temperature in an airtight container.
• Scaling: This recipe can be easily doubled to make a two-layer cake.
• 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 for up to 3 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: There's no need to reheat this cake. Enjoy it at room temperature.
• Microwave reheat: Do not reheat in the microwave as it will make the cake soggy.
• Make ahead: This cake can be made up to 2 days ahead. Store at room temperature in an airtight container.

Nutrition Per Serving

• Calories: 280
• Protein: 3g
• Fat: 13g
• Carbs: 38g
• Fiber: 1g
• Sugar: 18g
• Sodium: 150mg
• Cholesterol: 65mg
• Sat. Fat: 8g

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!