Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup milk (whole or any preferred type)
- ½ cup vegetable oil (or melted butter)
- 1 cup all-purpose flour
- 1 cup shredded unsweetened coconut
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Optional topping: powdered sugar or a light glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a blender, add the eggs, sugar, milk, oil, vanilla, and a pinch of salt. Blend until smooth and well combined (about 30 seconds).
- Add the flour, shredded coconut, and baking powder to the blender. Pulse a few times or blend on low just until incorporated. Don’t overmix.
- Pour the batter into the prepared cake pan.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean and the top is golden.
- Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Optional: Dust with powdered sugar or drizzle with a simple glaze (mix powdered sugar with a bit of milk or coconut milk).
Enjoy this moist, coconutty treat with coffee or tea!
Let me know if you’d like a dairy-free or gluten-free version.