Coconut Milk Snack Cake Recipe
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.
Equipment
- 9x9 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 9x9 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