1-First step: get your pan and oven ready Start by preheating your oven to 350°F. Lightly grease an 8-inch square baking pan or line it with parchment paper for easier lifting later. This small step makes the rest of the process smoother and helps the coconut milk snack cake bake evenly from edge to center.

2-Second step: mix the wet ingredients In a large mixing bowl, whisk together the 1 cup unsweetened coconut milk, 1/4 cup melted coconut oil, 2 large eggs, 1 cup granulated sugar, and 1/2 tablespoon vanilla. Keep whisking until the mixture looks smooth and well blended. The coconut milk should look fully combined with the oil so the batter bakes up soft and even.

3-Third step: add the dry ingredients To the same bowl, add 1 1/4 cups all-purpose flour and 3/4 teaspoon baking powder. Stir gently with a spatula or wooden spoon until the flour is almost mixed in. A few small streaks are fine at this stage, since overmixing can make the cake tough.

4-Fourth step: fold in the shredded coconut Add 1/2 cup unsweetened shredded coconut and stir just until the batter looks uniform. The shredded coconut gives the snack cake a nice bite and boosts the coconut flavor without making the texture heavy. If you want a little extra coconut texture on top, save a spoonful to sprinkle over the batter before baking.

5-Fifth step: bake the cake Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for about 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Every oven runs a little differently, so begin checking at the 25-minute mark.

6-Sixth step: cool before slicing Let the cake rest in the pan for 10 to 15 minutes. Then move it to a wire rack if you want it to cool faster, or leave it in the pan to cool completely. Cooling helps the crumb set, which makes cleaner slices and better texture.

7-Final step: finish and serve Once the cake is cool, dust the top with 2 tablespoons confectioners’ sugar if you like a simple finishing touch. Slice into squares and serve plain, with tea, or with fresh berries. This coconut milk snack cake is delicious at room temperature and easy to pack for lunchboxes, potlucks, or afternoon snacks.