Easy Coconut Blender Cake

INGREDENT

• 1 cup shredded coconut (unsweetened or sweetened, your choice)
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup milk
• 3 eggs
• 1/4 cup butter (melted)
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
2. Blend the wet ingredients:
   In a blender, add eggs, milk, melted butter, and vanilla extract. Blend for about 15–20 seconds until combined.
3. Add dry ingredients:
   Add the sugar, flour, baking powder, and salt to the blender. Blend again until smooth, about 30 seconds.
4. Stir in coconut:
   Add the shredded coconut and pulse just a few times to mix — don’t overblend, you want some texture.
5. Bake:
   Pour the batter into the prepared baking pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Cool and serve:
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature. Optionally dust with powdered sugar or top with whipped cream.

Would you like a dairy-free or gluten-free version too?