Easy Coconut Blender Cake

This easy coconut blender cake is a rich, moist, and fragrant dessert that captures the warm, tropical essence of coconut. Made with simple pantry ingredients, it’s the perfect cake for beginners, busy bakers, or anyone craving a quick yet luxurious homemade treat. What makes this cake special is its blender method, allowing all ingredients to be combined in seconds—no mixing bowls, no fuss.

If you enjoy effortless baking, try this Top 5 raisons d’aimer ce Chocolate Peanut Butter Cake brandirecipes.com—it’s another fan-favorite dessert with minimal effort and maximum flavor!

 Ingredients

Here’s everything you need for this fluffy coconut cake:

• 3 large eggs

• 300 ml whole milk

• 2 tablespoons softened butter or margarine

• 1½ cups granulated sugar

• A pinch of salt

• 2 cups all-purpose flour

• ½ cup cornstarch (Maizena)

• 1 tablespoon baking powder (optional, for lighter texture)

• 1 teaspoon vanilla extract (optional but enhances aroma)

• 100g shredded coconut (sweetened or unsweetened)

 Directions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9-inch round or bundt cake pan, then lightly dust it with flour or shredded coconut to prevent sticking. This helps with easy removal and adds a nice texture to the crust.

Step 2: Blend the Wet Ingredients

In a high-speed blender, combine:

• Eggs

• Milk

• Butter or margarine

• Sugar

• Vanilla extract

Blend on medium speed until the mixture is completely smooth and creamy—about 30 seconds.

Step 3: Add the Dry Ingredients

Open the lid and add:

• Flour

• Cornstarch

• Salt

• Baking powder (optional)

Blend again just until all ingredients are well combined. Avoid overmixing. The batter should be thick but pourable.

Step 4: Add Shredded Coconut

Manually fold in the shredded coconut using a spatula or wooden spoon. This ensures even distribution and prevents it from settling at the bottom during baking.

Step 5: Bake

Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.

• Bake for 35–45 minutes, depending on your oven and pan size.

• The cake is ready when a toothpick inserted in the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then invert onto a wire rack.

 Tips & Variations

 Flavor Boosts

• Use coconut milk: Swap 150 ml of regular milk with full-fat coconut milk for extra tropical flavor.

• Add citrus: A teaspoon of lemon zest or lime zest gives a refreshing twist.

• Extra richness: Add 2 tablespoons of sour cream or plain yogurt to the batter.

 Texture Ideas

• Crunchy top: Sprinkle shredded coconut on top before baking.

• Mix-ins: Fold in white chocolate chips, chopped macadamia nuts, or crushed pineapple.

• Make it a layer cake: Double the ingredients and bake in two pans. Frost with whipped cream or cream cheese frosting.

 Vegan & Gluten-Free Version

• Replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).

• Use almond milk or oat milk.

• Choose vegan margarine or coconut oil.

• Replace regular flour with a gluten-free blend and add 1 tsp xanthan gum.

 Storage

• Room temperature: Store in an airtight container for 2–3 days.

• Refrigerator: Keeps well for 5 days if tightly sealed.

• Freezer: Freeze slices in plastic wrap + foil for up to 2 months.

To serve, thaw slices at room temperature or warm them in the microwave for 20–30 seconds.

 Time & Yield

 Tools Used

• Blender or food processor

• Measuring cups and spoons

• Spatula or spoon

• 9-inch round or bundt cake pan

• Oven

• Cooling rack

 Why This Cake Works

This easy coconut blender cake is the kind of dessert that wins over every crowd. The texture is unbelievably soft, thanks to the cornstarch, while the coconut adds chewiness and tropical depth. Best of all, it’s ready with just one appliance—your blender. No fancy steps. No creaming. No mess.

Whether you’re baking for a family gathering, a casual brunch, or even meal prepping for the week, this cake fits perfectly. The light sweetness and tender crumb also make it ideal for tea time or breakfast.

Discover More

Love coconut-based desserts? Check these out on brandirecipes.com:

• No-Bake Creamy Cheesecake

• Pineapple Upside-Down Sugar Cookies

• Creamy Corn Cake with Cream Cheese

• Liens utiles

  • Delish Chocolate Peanut Butter Poke Cake (poke classique)

  • Allrecipes Peanut Butter Chocolate Layer Cake

Final Thoughts

This Easy Coconut Blender Cake is everything a great dessert should be—simple to make, rich in flavor, and loved by all. Whether you’re new to baking or a seasoned pro, this cake proves that less truly is more when it comes to home-baked goodness.

Save it. Share it. Bake it often. For more 5-star desserts like this, visit us anytime at brandirecipes.com!

Title: Easy Coconut Blender Cake

Summary: This moist and rich coconut blender cake is the ultimate one-bowl dessert. No stand mixer needed — just blend and bake! Perfect for busy bakers craving a tropical twist. Servings: 8 Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Category: Dessert Cuisine: Brazilian, Tropical Keywords: coconut cake, blender cake, easy dessert, no mixer cake

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Ingredients Equipment Method Notes

Ingredients

  

• Ingredients:
• - 3 large eggs
• - 300 ml milk
• - 2 tablespoons margarine or softened butter
• - 1½ cups sugar
• - A pinch of salt
• - 2 cups all-purpose flour
• - ½ cup cornstarch Maizena
• - 1 packet shredded coconut 100 grams
• - 1 tablespoon baking powder
• - Extra margarine and flour for greasing the pan

Equipment

• Equipment:
• - Blender
• - 9-inch bundt or round cake pan
• - Oven
• Spatula
• - Measuring cups and spoons
• Nutrition:
• Calories: 320 kcal
• Carbohydrates: 46g
• Protein: 5g
• Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 150mg
• Sugar: 24g
• Fiber: 1g

Method

 

1. Instructions:
2. Preheat your oven to 180°C (350°F). Grease a 9-inch bundt pan or round cake tin and dust it with flour.
3. In a blender, add the eggs, milk, softened margarine, sugar, and a pinch of salt. Blend on medium speed until well combined (about 1–2 minutes).
4. Add the flour, cornstarch, and shredded coconut to the blender. Blend again, starting on low speed and gradually increasing to medium-high, until the batter is smooth and even.
5. Finally, add the baking powder and pulse a few times to incorporate without overmixing.
6. Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles.
7. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then unmold and let it cool completely on a wire rack.
9. Serve as-is, or top with powdered sugar or a coconut glaze if desired.

Notes

Notes:
This cake has a soft, springy texture with a rich coconut flavor. It pairs beautifully with coffee or afternoon tea. If you like it extra sweet, consider adding ½ cup sweetened condensed milk on top after baking.