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Easy Coconut Blender Cake on white plate – fluffy and moist texture

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

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.