This Coconut Milk Snack Cake Recipe brings tropical flavors to your kitchen. The rich coconut milk creates a moist, tender crumb. Perfect for afternoon tea or dessert.
This simple recipe uses basic ingredients. Even beginner bakers can master this delicious treat. The Coconut Milk Snack Cake Recipe requires minimal prep time.
It’s ideal for busy weekdays or surprise guests. The coconut flavor is subtle yet satisfying. Each bite melts in your mouth beautifully. This cake stays fresh for several days.
When I First Introduced To
I discovered this Coconut Milk Snack Cake Recipe during summer vacation. My grandmother shared her secret tropical cake method.
The coconut milk replacement amazed me completely. It created the most tender texture ever. Since then, it’s my go-to comfort dessert. Friends always request this special recipe now.
Equipment List
- 9×9 inch baking pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
Ingredients List
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup coconut milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1½ teaspoons baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup shredded coconut (optional)
Step-by-Step Preparation
- Preheat oven to 350°F (175°C).
- Grease your 9×9 inch baking pan well.
- Mix flour, baking powder, and salt together.
- Beat eggs and sugar until light and fluffy.
- Add coconut milk, oil, and vanilla extract slowly.
- Fold dry ingredients into wet mixture gently.
- Pour batter into prepared baking pan evenly.
- Bake for 25-30 minutes until golden brown.
- Cool completely before cutting into squares.
Recipe Tips
- Use full-fat coconut milk for richer flavor
- Don’t overmix batter to avoid tough texture
- Test doneness with toothpick in center
- Store covered at room temperature
- Add lime zest for extra tropical taste
What Can You Serve With
- Fresh Fruit Salad: Pineapple, mango, and berries complement coconut flavors perfectly. The tropical fruits enhance the cake’s natural sweetness.
- Vanilla Ice Cream: Creamy vanilla balances the coconut taste beautifully. Serve warm cake with cold ice cream.
- Whipped Cream: Light, airy cream adds elegant finishing touch. Garnish with toasted coconut flakes for presentation.
Conclusion
This Coconut Milk Snack Cake Recipe delivers amazing results every time. Simple ingredients create extraordinary flavors together.
Perfect for any occasion or craving satisfaction. The moist texture and tropical taste impress everyone. Try this Coconut Milk Snack Cake Recipe today for delicious homemade goodness.
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Coconut Milk Snack Cake Recipe
Equipment
- 9×9 inch baking pan
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Wire cooling rack
- Rubber spatula
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup coconut milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1½ teaspoons baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup shredded coconut optional
Instructions
- Preheat oven to 350°F (175°C).
- Grease your 9×9 inch baking pan well.
- Mix flour, baking powder, and salt together.
- Beat eggs and sugar until light and fluffy.
- Add coconut milk, oil, and vanilla extract slowly.
- Fold dry ingredients into wet mixture gently.
- Pour batter into prepared baking pan evenly.
- Bake for 25-30 minutes until golden brown.
- Cool completely before cutting into squares.
Notes
- Use full-fat coconut milk for richer flavor
- Don’t overmix batter to avoid tough texture
- Test doneness with toothpick in center
- Store covered at room temperature
- Add lime zest for extra tropical taste