Warm, tender, and simply spiced, this Coconut Milk Snack Cake feels like a cozy hug on a plate. The coconut milk in the batter gives a soft, moist crumb and a gentle coconut aroma as it bakes. If you love coconut treats, try my take inspired by Heavenly Portuguese Coconut Cakes. This recipe suits a quick afternoon baking session or a simple family dessert after dinner.
Why Make This Recipe
- Quick & Easy: mixes in one bowl and bakes in about 30–35 minutes.
- Family Favorite: soft, mildly sweet cake kids and adults enjoy.
- Budget-Friendly: uses pantry staples and a can of coconut milk.
- Comforting: the warm, coconut-scented kitchen feels like home.
This cake stands out because coconut milk makes the crumb extra moist without heavy dairy. It brings a gentle tropical note without being too sweet. Baking it might remind you of weekend kitchen warmth, family chatter, and simple comfort.
Ingredients
For the cake:
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1 cup (240 ml) full-fat coconut milk (shake the can first)
- 1/3 cup (75 g) melted unsalted butter (cooled) or neutral oil
- 1 tsp vanilla extract
- 1/2 cup (45 g) shredded unsweetened coconut (optional, for texture)
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 2–3 tbsp coconut milk (to thin)
- Sprinkling of toasted coconut or lemon zest to finish
Notes: Use unsalted butter so you can control salt. Full-fat coconut milk gives best texture and aroma.
How to Make Coconut Milk Snack Cake
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square pan and line with parchment for easy removal. (Preheating ensures even rise.)
- In a medium bowl, whisk flour, sugar, baking powder, and salt until well mixed. (This keeps the leavening even.)
- In a separate bowl, beat the eggs lightly, then stir in the coconut milk, melted butter, and vanilla until smooth.
- Pour the wet mix into the dry ingredients and stir with a spatula until just combined. Do not overmix — a few small lumps are fine.
- Tip: Overmixing makes the cake dense. Fold gently for a light crumb.
- Fold in shredded coconut if using, and scrape batter into the prepared pan, smoothing the top.
- Bake 30–35 minutes, or until a toothpick in the center comes out with a few moist crumbs. The top should be light golden and spring back slightly.
- Tip: If the edges brown too fast, cover loosely with foil and finish baking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
- For the glaze, whisk powdered sugar with 2 tablespoons coconut milk; add more milk a drop at a time until pourable. Drizzle over the cooled cake and sprinkle toasted coconut or lemon zest.
- Why this step matters: Cooling prevents the glaze from melting into the cake and keeps a pretty finish.
How to Serve Coconut Milk Snack Cake
- Cut into squares and serve warm with a spoonful of whipped cream or a scoop of vanilla ice cream. The warm cake smells sweet with coconut and feels soft on the tongue.
- Serve plain with a hot cup of tea or coffee for an easy afternoon treat.
- For a brunch twist, top each slice with fresh berries and a light dusting of powdered sugar.
Also try pairing it with lighter morning bakes like an Apple Cinnamon German Pancake for a varied brunch spread.
How to Store Coconut Milk Snack Cake
- Room temperature: Keep covered in an airtight container for up to 2 days. The cake stays soft but use within two days for best flavor.
- Refrigerator: Store in an airtight container for up to 5 days. Bring slices to room temperature or warm gently before serving.
- Freezer: Wrap tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and warm in a low oven (300°F / 150°C) for 10–15 minutes.
- Reheat: Warm a slice in the microwave for 12–20 seconds or in a preheated 300°F oven for 8–10 minutes to revive the soft crumb.
Tips to Make Coconut Milk Snack Cake
- Shake the coconut milk can before opening to mix solids and liquid.
- Room-temperature eggs and melted-but-cooled butter blend more smoothly.
- Measure flour by spooning it into the cup and leveling — don’t pack it.
- If you like more coconut flavor, toast shredded coconut and fold in half for a crunchy top.
- Avoid overbaking; check a few minutes before time is up.
Variation (if any)
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if the blend has no binder.
- Vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water), replace butter with coconut oil, and use a vegan powdered sugar glaze.
FAQs
Can I use regular milk instead of coconut milk?
Yes, you can. Regular whole milk will make a good cake but you’ll miss the coconut aroma and slightly richer texture that coconut milk gives.
Can I make this cake ahead of time?
Yes. Bake, cool, and store in the fridge up to 5 days, or freeze for longer. Add glaze just before serving for the best look and texture.
What if my cake is dense or heavy?
Dense cake usually means overmixing or too much flour. Mix until ingredients just come together and measure flour properly. Also check your baking powder — old leavening won’t lift well.
Can I add fruit or nuts?
Yes. Fold in 1/2 cup chopped pineapple, mango, or chopped nuts for texture. Reduce any added sugar if your fruit is very sweet.
Conclusion
This Coconut Milk Snack Cake is an easy, homey treat that fills the kitchen with a warm coconut scent and gives a soft, moist bite every time. It’s a great go-to for simple family desserts, lunchtime sweet slices, or a small celebration. If you want to see one version that inspired this idea, take a look at Coconut Milk Snack Cake – The Monday Box for another take. Please leave a comment and a star rating if you try it — your notes help other home bakers. Share this on Pinterest or Facebook so someone else finds a new favorite. What twist did you try? Let us know below!
Print
Coconut Milk Snack Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm and tender coconut milk snack cake with a soft, moist crumb and gentle coconut aroma, perfect for afternoon treats or family desserts.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1 cup (240 ml) full-fat coconut milk
- 1/3 cup (75 g) melted unsalted butter (cooled) or neutral oil
- 1 tsp vanilla extract
- 1/2 cup (45 g) shredded unsweetened coconut (optional, for texture)
- 1 cup (120 g) powdered sugar (for glaze)
- 2–3 tbsp coconut milk (to thin glaze)
- Sprinkling of toasted coconut or lemon zest to finish
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square pan and line with parchment.
- In a medium bowl, whisk flour, sugar, baking powder, and salt until well mixed.
- In a separate bowl, beat the eggs lightly, then stir in the coconut milk, melted butter, and vanilla.
- Pour the wet mix into the dry ingredients and stir with a spatula until just combined.
- Fold in shredded coconut if using, and scrape batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar with coconut milk until pourable, then drizzle over the cooled cake.
Notes
Use unsalted butter to control salt. Full-fat coconut milk gives the best texture and aroma.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Portuguese
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg