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
Scale
- 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