This recipe provides instructions for making a remarkably easy and moist Coconut Blender Cake. This cake simplifies the baking process by using a blender to combine most of the wet ingredients, resulting in a smooth batter that bakes into a tender and flavorful cake infused with the tropical essence of coconut. The texture is light and airy yet satisfyingly moist, and the taste is a delightful balance of sweetness and coconut richness. This cake is perfect for those who are new to baking or anyone looking for a quick and hassle-free way to create a delicious treat. It can be enjoyed plain, dusted with powdered sugar, or topped with a simple glaze or frosting to enhance its flavor and presentation. The ease of preparation, combined with the delightful coconut flavor, makes this blender cake a go-to recipe for a simple yet impressive dessert.
The key to the simplicity of this cake lies in using a blender to combine the wet ingredients. This method ensures a smooth and emulsified batter, which contributes to the cake’s tender and even texture. The wet ingredients typically include eggs, which provide structure and richness; milk or coconut milk, which adds moisture and enhances the coconut flavor; melted butter or oil, which contributes to tenderness; and vanilla extract, which rounds out the sweetness. Some recipes may also include cream of coconut for a more intense coconut flavor and added moisture.
The dry ingredients usually consist of all-purpose flour, which forms the base of the cake’s structure; granulated sugar for sweetness; and baking powder, which acts as the leavening agent, giving the cake its light and airy crumb. Salt is also added to balance the sweetness and enhance the other flavors.
The process involves first blending the wet ingredients until smooth. Then, the dry ingredients are typically whisked together in a separate bowl. The blended wet ingredients are gradually added to the dry ingredients and mixed until just combined. It’s important not to overmix the batter to ensure a tender cake. Finally, shredded coconut is folded into the batter, distributing its flavor and texture throughout the cake.
The batter is then poured into a prepared baking pan, which can be a round cake pan, a loaf pan, or a bundt pan, depending on the desired shape. The cake is baked in a preheated oven until it is golden brown and a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of the pan.
Once baked, the cake is allowed to cool in the pan for a short period before being transferred to a wire rack to cool completely. This prevents the bottom of the cake from becoming soggy.
The Easy Coconut Blender Cake is versatile in terms of serving and toppings. It can be simply dusted with powdered sugar for an elegant touch. A simple glaze made from powdered sugar and milk or coconut milk can add extra sweetness and moisture. For a more decadent treat, a coconut cream cheese frosting or a coconut buttercream frosting would complement the cake beautifully. Toasted coconut flakes can also be sprinkled on top for added texture and visual appeal. The image shows a ring-shaped cake, likely the Easy Coconut Blender Cake, sitting on a white plate. The cake has a light golden-brown color and a slightly textured surface. It appears moist and has a simple, unfrosted presentation.
The texture of Easy Coconut Blender Cake is typically light, airy, and very moist, with a tender crumb. The shredded coconut incorporated into the batter adds a subtle chewiness and texture throughout the cake.
The flavor profile is predominantly sweet with a distinct and pleasant coconut flavor, enhanced by the vanilla extract. If coconut milk or cream of coconut is used, the coconut flavor will be more pronounced and richer.
Easy Coconut Blender Cake is a simple cake made by blending wet ingredients (eggs, milk, butter, vanilla) and then mixing them with dry ingredients (flour, sugar, baking powder, salt) and shredded coconut, resulting in a moist and flavorful coconut cake.
The preparation involves blending wet ingredients, whisking dry ingredients, combining them, folding in coconut, pouring into a pan, baking until golden, and cooling.
Ingredients:
- 3 large eggs
- 1 cup milk or coconut milk
- ¾ cup unsalted butter, melted (or ¾ cup vegetable oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup shredded unsweetened or sweetened coconut
For a Simple Glaze (Optional):
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk or coconut milk
- ½ teaspoon vanilla extract
For Topping (Optional):
- Powdered sugar
- Toasted coconut flakes
Equipment:
- Blender
- Large mixing bowl
- Whisk or spatula
- 9 or 10 inch round cake pan, loaf pan, or bundt pan
- Cooking spray or butter and flour (for greasing pan)
- Measuring cups and spoons
- Wire rack
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour your chosen cake pan. For a bundt pan, ensure all crevices are well greased.
- Blend Wet Ingredients: In a blender, combine the eggs, milk or coconut milk, melted butter or oil, and vanilla extract. Blend on medium speed until smooth and well combined, about 30 seconds to 1 minute.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. This helps to distribute the leavening agent and prevents lumps.
- Combine Wet and Dry: Gradually pour the blended wet ingredients into the bowl with the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix, as this can result in a tough cake. The batter should be smooth.
- Fold in Coconut: Gently fold in the shredded coconut into the batter until it is evenly distributed.
- Pour into Pan: Pour the prepared batter into the greased and floured cake pan, spreading it evenly.
- Bake: Bake in the preheated oven for 30-40 minutes for a round or loaf pan, or 40-50 minutes for a bundt pan, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back lightly when touched.
- Cool in Pan: Let the cake cool in the pan for 10-15 minutes after removing it from the oven. This allows it to set slightly and makes it easier to remove from the pan without breaking.
- Invert and Cool Completely: Carefully invert the cake onto a wire rack and let it cool completely before frosting or serving. If using a loaf pan, simply lift the cake out onto the wire rack.
- Prepare Glaze (Optional): While the cake is cooling, you can prepare a simple glaze. In a small bowl, whisk together the powdered sugar and milk or coconut milk until smooth. Stir in the vanilla extract. Add more liquid, one tablespoon at a time, until you reach your desired consistency.
- Glaze and Garnish (Optional): Once the cake is completely cool, drizzle the prepared glaze evenly over the top. You can also dust the cake with powdered sugar or sprinkle with toasted coconut flakes for added decoration and flavor. To toast coconut flakes, spread them in a dry skillet over medium-low heat and cook, stirring frequently, until golden brown and fragrant.
- Serve: Slice and serve the Easy Coconut Blender Cake. It is delicious on its own or with your favorite toppings.
Tips and Variations:
- Coconut Milk for Flavor: Using coconut milk instead of regular milk will enhance the coconut flavor of the cake. You can also use a combination of both.
- Cream of Coconut: For a richer and more intensely coconut-flavored cake, try substituting ¼ cup of the milk with ¼ cup of cream of coconut. You may need to adjust the sugar slightly as cream of coconut is quite sweet.
- Extract Variations: A touch of almond extract can complement the coconut flavor beautifully. Use about ¼ to ½ teaspoon.
- Toasted Coconut in Batter: Toast some of the shredded coconut before folding it into the batter for a nuttier flavor and crunch.
- Frosting Options: This cake pairs well with cream cheese frosting, coconut buttercream, or a simple whipped cream topping.
- Fruit Additions: Consider adding chopped pineapple or macadamia nuts to the batter for a tropical twist.
- Make Ahead: This cake can be made a day in advance. Store it covered at room temperature. If using a glaze or frosting, add it just before serving.
- Storage: Leftover cake should be stored in an airtight container at room temperature for up to 3-4 days or in the refrigerator for up to a week.
Enjoy this incredibly easy and delicious Coconut Blender Cake! Its simple preparation and delightful coconut flavor make it a perfect treat for any occasion.