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.

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.

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.