Coconut Milk Snack Cake

• servings: 12 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 cup unsweetened coconut milk, canned (full fat, not low fat)

1/4 cup coconut oil (melted)

2 large eggs

1 cup granulated sugar

1/2 tablespoon vanilla extract

1 ¼ cup all-purpose flour

1/2 cup unsweetened coconut (shredded)

3/4 teaspoon baking powder

2 tablespoons confectioners’ sugar (optional)

Directions

Preheat oven to 375° F. Grease an 8×8 inch pan with cooking spray (If shipping, use a disposable foil pan.)

Open the can of coconut milk and combine the contents THOROUGHLY. The thick, heavy fat separates from the thin milk and MUST be recombined before using. This is most easily done in a blender, food processor, or in the bowl of a stand mixer, but can also be done with vigorous whisking. When the fat is completely blended with the liquid the consistency should be similar to dairy cream or milk.

In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla.

In a medium bowl, whisk together the flour, shredded coconut, and baking powder, then add to the wet ingredients. Mix until just combined.

Pour 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 on a wire rack before cutting or storing. If shipping, leave the cooled cake in the disposable pan and ship uncut.

When cooled, the top of the cake can be sprinkled with powdered sugar (optional).

Wrapped well or stored in an airtight container at room temperature, Coconut Milk Snack Cake remains fresh for up to 1 week.

Nutrition

• Calories: 238 kcal
• Total Fat: 12 g
• Saturated Fat: 10 g
• Cholesterol: 27 mg
• Sodium: 42 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 1 g
• Total Sugars: 19 g
• Protein: 3 g