1-First Step: Get the pan and oven ready Start by setting your oven to 375 degrees F. Grease an 8×8 inch baking pan well, making sure the corners are coated so the cake releases easily after baking. Because this is a snack cake, a standard square pan works beautifully and helps the cake bake evenly.

2-Second Step: Mix the coconut milk mixture Thoroughly combine the contents of the canned coconut milk before measuring it. This part matters because canned coconut milk can separate, with the thicker cream rising to the top. Stir it well so the texture is even. In a large bowl, stir together the coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla until the mixture looks smooth and well mixed. The batter should look creamy at this stage. Do not worry if it seems a little loose, because the dry ingredients will thicken it up. If you want a stronger coconut flavor, this is also a good moment to add 1/2 to 1 teaspoon coconut extract.

3-Third Step: Whisk the dry ingredients In a medium bowl, whisk together the all-purpose flour, shredded coconut, and baking powder. Whisking first helps spread the baking powder evenly, which gives the cake a more consistent rise. Using shredded coconut instead of flakes is a smart choice here because it keeps the crumb softer. For the best texture, keep the mixing gentle. Too much stirring can make a snack cake dense or tough, which is the opposite of what you want from a simple home-baked treat.

4-Fourth Step: Bring the batter together Add the dry ingredients to the wet mixture and stir until just combined. Stop mixing as soon as you no longer see dry flour. A few small streaks are fine because the batter will finish coming together in the oven. Overmixing can make the cake less tender, so use a light hand.

5-Fifth Step: Fill the pan and bake Pour the batter into the prepared pan and smooth the top with a spatula if needed. Place it in the oven and bake for 30 to 40 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean. Ovens can vary, so start checking at the 30-minute mark. The cake should look set in the center and lightly browned around the edges. If the top is browning too quickly, you can loosely tent it with foil for the last few minutes.

6-Sixth Step: Cool before slicing Allow the cake to cool completely in the pan before cutting or storing. This is important because the cake continues to set as it cools. If you cut too soon, the slices may crumble or feel gummy in the middle. Once cooled, dust the top with 2 tablespoons confectioners’ sugar if you want a simple finishing touch. The powdered sugar gives the cake a pretty, bakery-style look without much effort.