Easy Coconut Blender Cake is the kind of treat that proves elegance doesn’t need complexity. This recipe is effortless yet indulgent, delivering moist and fragrant slices with an unmistakable coconut charm. It’s baked in a single pan and requires no stand mixer, just a good blender and a few minutes to prep. The result is a fluffy, tender cake with a crisp golden edge and rich coconut milk aroma that wafts through your kitchen as it bakes.
Its flavor profile strikes a balance between creamy sweetness and gentle tropical notes from the coconut milk and shredded coconut, making it equally lovely for breakfast, tea time, or as a light dessert after dinner. The convenience factor is unbeatable—you’ll toss all the ingredients into your blender, pour, and bake. It’s the ideal go-to when you need something comforting yet presentable with minimal effort.
Serve it as-is or dress it up with powdered sugar, whipped cream, or a drizzle of condensed milk. And yes, it’s a fantastic base for creative experiments—think infused syrups, tropical fruit toppings, or a zesty lime glaze.
🧺 INGREDIENTS:
- 3 large eggs
- 200 ml whole milk
- 200 ml coconut milk
- 1 cup granulated sugar
- 1 cup shredded coconut (desiccated is fine)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Optional:
- Powdered sugar (for dusting)
- Lime zest (for added brightness)
📝 INSTRUCTIONS:
- Preheat the Oven Begin by preheating your oven to 350°F (175°C). Grease a standard bundt pan or round cake pan with butter or non-stick spray.
- Blend the Batter In your blender, add eggs, milk, coconut milk, sugar, shredded coconut, flour, baking powder, vegetable oil, and vanilla extract. Blend on high for 2–3 minutes until the mixture is completely smooth and thick.
- Pour into Pan Carefully pour the batter into the greased cake pan. Tap the pan gently on the counter to release air bubbles and level the batter.
- Bake to Perfection Bake in the preheated oven for 40–45 minutes or until a toothpick inserted into the center comes out clean. The cake should have a rich golden crust and spring back lightly when touched.
- Cool & Unmold Allow the cake to rest in the pan for 10–15 minutes. Then turn it out onto a wire rack and let it cool fully. The structure will firm up as it cools, making it easier to slice.
- Serve & Garnish Once cooled, slice and serve as-is or dust with powdered sugar for a classic look. Add whipped cream or fresh mango slices for a tropical upgrade.
💡 Tips & Variations:
- Swap milk with evaporated milk for a richer texture.
- Add a handful of toasted nuts or a pinch of cinnamon for extra warmth.
- For a wellness twist, replace half the flour with almond meal or oat flour.