Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

Easy Coconut Milk Snack Cake is a cozy dessert that’s perfect for satisfying your sweet tooth. After making this many times, I discovered the trick to keeping it moist and delicious is using full-fat coconut milk. This recipe is lighter than a traditional cake and perfect for a quick dessert. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cheesy Broccoli Chicken and Rice Crockpot Dinner and Easy S’mores Cookie Cake Recipe Perfect for Dessert.

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 cup unsweetened shredded coconut
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup full-fat coconut milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/2 tsp baking soda
• 1/2 cup plain Greek yogurt
• 1 large egg
• 1/4 cup honey
• Optional: Toasted coconut flakes
• Optional: Whipped cream

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

1. Preheat oven: Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. Mix wet ingredients: In another bowl, combine coconut milk, vegetable oil, vanilla extract, coconut extract, Greek yogurt, egg, and honey. Mix well.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
5. Bake: Pour batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with toasted coconut flakes and whipped cream 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 leftovers in an airtight container at room temperature for up to 3 days. 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 2 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 300°F (150°C) for 10-15 minutes. Microwave: Reheat 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: You can substitute the Greek yogurt with sour cream.
• Make-ahead: Bake the cake up to 1 day ahead. Store at room temperature.
• Scaling: This recipe can be doubled to make a 9×13-inch cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Easy Coconut Milk Snack Cake Recipe for Cozy Desserts

⏱

Prep

10 mins

🍳

Cook

30 mins

⏳

Total

40 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup full-fat coconut milk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp coconut extract

Seasonings

• 1/2 tsp baking soda
• 1/2 cup plain Greek yogurt
• 1 large egg
• 1/4 cup honey

Optional Toppings

• Toasted coconut flakes
• Whipped cream

Instructions

1. Preheat oven: Preheat oven to 350°F (180°C). Grease an 8-inch round cake pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
3. Mix wet ingredients: In another bowl, combine coconut milk, vegetable oil, vanilla extract, coconut extract, Greek yogurt, egg, and honey. Mix well.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined.
5. Bake: Pour batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with toasted coconut flakes and whipped cream before serving.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: You can substitute the Greek yogurt with sour cream.
• Make-ahead: Bake the cake up to 1 day ahead. Store at room temperature.
• Scaling: This recipe can be doubled to make a 9×13-inch cake.
• Troubleshooting: If the cake is browning too quickly, tent it with aluminum foil.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze cooled cake for up to 2 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in the oven at 300°F (150°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Bake the cake up to 1 day ahead. Store at room temperature.

Nutrition Per Serving

• Calories: 320
• Protein: 4g
• Fat: 12g
• Carbs: 48g
• Fiber: 1g
• Sugar: 25g
• Sodium: 120mg
• Cholesterol: 25mg
• 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!