Coconut Milk Snack Cake
This is a great cake to send ut in a care package.
Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes Servings:
Calories: 238kcal Author: Wendy Sondov
Ingredients
1 cup canned coconut milk full fat not low fat
¼ cup coconut oil melted
2 large eggs
1 cup granulated sugar
½ tablespoon vanilla extract
1 ¼ cup all-purpose flour
½ cup unsweetened coconut shredded
¾ teaspoon baking powder
2 tablespoons confectioners’ sugar optional
Instructions
Preheat oven to 375° F. Grease an 8×8 baking pan (If shipping, use a disposable foil pan.)
In a large mixing bowl, stir together the coconut milk, coconut oil, eggs, granulated sugar, and vanilla.
In a medium bowl, whisk together the flour, shredded coconut, and baking powder, then add to the liquid mixture. Mix until just combined.
Pour the batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted in the center of the pan comes out clean.
Remove the cake from the oven and allow to cool completely in the pan before cutting or storing. If shipping, leave the cake in the disposable pan and ship uncut.
When cooled, the cake can be sprinkled with confectioners’ sugar (optional).
Wrapped well or stored in an airtight container at room temperature, Coconut Milk Snack Cake remains fresh for up to 1 week.
Notes
Bake the snack cake in a disposable pan. When completely cool, wrap the entire pan (with the cake uncut) first in foil, then in plastic wrap. Include plastic knives in the care package.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 42mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
This is a great cake to send ut in a care package.
Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes Servings:
Calories: 238kcal Author: Wendy Sondov
Ingredients
1 cup canned coconut milk full fat not low fat
¼ cup coconut oil melted
2 large eggs
1 cup granulated sugar
½ tablespoon vanilla extract
1 ¼ cup all-purpose flour
½ cup unsweetened coconut shredded
¾ teaspoon baking powder
2 tablespoons confectioners’ sugar optional
Instructions
Preheat oven to 375° F. Grease an 8×8 baking pan (If shipping, use a disposable foil pan.)
In a large mixing bowl, stir together the coconut milk, coconut oil, eggs, granulated sugar, and vanilla.
In a medium bowl, whisk together the flour, shredded coconut, and baking powder, then add to the liquid mixture. Mix until just combined.
Pour the batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted in the center of the pan comes out clean.
Remove the cake from the oven and allow to cool completely in the pan before cutting or storing. If shipping, leave the cake in the disposable pan and ship uncut.
When cooled, the cake can be sprinkled with confectioners’ sugar (optional).
Wrapped well or stored in an airtight container at room temperature, Coconut Milk Snack Cake remains fresh for up to 1 week.
Notes
Bake the snack cake in a disposable pan. When completely cool, wrap the entire pan (with the cake uncut) first in foil, then in plastic wrap. Include plastic knives in the care package.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 42mg | Potassium: 96mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
