Description

This Coconut Snack Cake is light, moist, and has that delicate, floral sweetness that only coconut can provide. If you’ve ever felt like coconut desserts can be a bit “sunscreen-y,” this recipe will change your mind. It’s subtle, refined, and, thanks to a clever little steam trick, unbelievably tender.

Ingredients

Scale

113g (½ cup) Coconut oil (solid but soft)
200g (1 cup) White sugar
120g (approx. 4 oz) Egg whites
1 tsp Vanilla extract
½ tsp Almond extract (this really makes the coconut flavor pop!)
123g (½ cup) Full-fat coconut milk (canned is best for richness)
180g All-purpose flour or cake flour
2 tsp Baking powder

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Instructions

Preheat oven to 350 degrees F
In a large bowl (or stand mixer), cream together the coconut oil and white sugar for about 1–2 minutes until the mixture looks fluffy and light.
Add in your egg whites, vanilla, and almond extract. Mix well until everything is smooth and incorporated.
Pour in the coconut milk and give it a good stir.
Sift the flour and baking powder directly into your wet ingredients. Stop! Put down the heavy mixer. Use a spatula to gently fold the dry into the wet until just blended. Overmixing here is the fastest way to a tough cake, and we want clouds, not bricks.
Pour the batter into a greased 8×8 or 9×9 inch pan. Bake at 350°F for 28–32 minutes. Use a toothpick to check—if it comes out clean, you’re golden.
As soon as you take the cake out of the oven, cover the pan with a clean, dry kitchen towel. This traps the escaping steam and forces it back into the cake, making it extra soft.
Once it is completely cool, you can go simple with a dusting of powdered sugar or go all out with a coconut cream frosting and a handful of toasted coconut flakes.

Notes

A Quick Tip on Coconut Oil

If your kitchen is cold and your coconut oil is rock hard, give it a 10-second zap in the microwave. You want it to be the consistency of softened butter—not a liquid, but easy to cream.

Prep Time: 10 mins
Cook Time: 28 mins
Category: Dessert
Method: Baking
Cuisine: American