Ingredients
Equipment
Method
- Instructions:
- Preheat your oven to 180°C (350°F). Grease a 9-inch bundt pan or round cake tin and dust it with flour.
- 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).
- 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.
- Finally, add the baking powder and pulse a few times to incorporate without overmixing.
- Pour the batter into the prepared cake pan and tap it gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then unmold and let it cool completely on a wire rack.
- 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.
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.