🍰 Blender Coconut Cake
Soft, moist, and bursting with coconut flavor — ready in minutes!
🕒 Prep Time: 10 minutes
⏱️ Bake Time: 35–40 minutes
🍽️ Serves: 8–10
🌿 Ingredients
For the cake:
- 1 cup (240 ml) coconut milk (or regular milk)
- 3 large eggs
- 1 cup (200 g) sugar
- ½ cup (115 g) unsalted butter, melted
- 1 ½ cups (130 g) shredded coconut (unsweetened or sweetened)
- 1 cup (125 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
Optional Topping:
- ¼ cup shredded coconut (for sprinkling before baking or toasting after)
- Powdered sugar or coconut glaze
👨🍳 Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and lightly dust with flour (or line with parchment paper).
2. Blend the Wet Ingredients
In your blender, combine:
- Coconut milk, eggs, sugar, butter, and vanilla extract.
Blend on medium speed for about 30 seconds, until smooth and creamy.
3. Add the Dry Ingredients
Add the flour, baking powder, salt, and shredded coconut to the blender.
Pulse a few times or blend on low just until everything is combined — don’t overmix.
4. Pour and Bake
Pour the batter into the prepared pan. Sprinkle extra shredded coconut on top if desired.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
5. Cool and Serve
Allow to cool for 10–15 minutes before slicing.
Optionally dust with powdered sugar, drizzle with a simple coconut glaze, or serve plain — it’s delicious either way!
🥥 Optional Coconut Glaze
Mix together:
- ½ cup powdered sugar
- 1 tablespoon coconut milk
- ¼ teaspoon vanilla extract
Drizzle over the cooled cake and sprinkle with toasted coconut for a tropical finish.
✨ Description
This Blender Coconut Cake is a tropical dream — light, moist, and packed with coconut flavor. Blending the batter gives it an airy texture and perfectly even crumb. It’s fragrant, slightly sweet, and pairs beautifully with coffee or tea.
Whether you serve it plain, glazed, or with whipped cream and fruit, it’s a crowd-pleasing dessert that tastes like sunshine in every bite. 🌞
🧾 Nutritional Information (Per Serving — 1 slice)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | 5 g |
| Total Fat | 14 g |
| Saturated Fat | 9 g |
| Carbohydrates | 33 g |
| Sugars | 19 g |
| Fiber | 2 g |
| Sodium | 180 mg |
(Values approximate; varies by ingredients used.)
💡 Tips for Success
- Use room temperature ingredients for better blending.
- Full-fat coconut milk makes the cake extra moist and rich.
- For extra texture, fold in toasted coconut flakes or a handful of chopped nuts before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days — or refrigerate for up to a week.
💭 Conclusion
The Blender Coconut Cake proves that baking doesn’t have to be complicated to be extraordinary. With minimal effort and maximum flavor, you get a soft, fragrant cake that tastes homemade and exotic at the same time.
It’s perfect for last-minute desserts, brunch tables, or any day you crave something sweet but simple.
🌿 Embracing Healthful Indulgence
Made with wholesome coconut and less sugar than most cakes, this dessert fits beautifully into a balanced lifestyle. It’s light, satisfying, and can easily be made dairy-free with coconut oil and plant-based milk.
A slice of this cake is the perfect way to indulge mindfully — a little sweetness that nourishes both heart and soul. 💛🥥