Blender Coconut Cake

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🥥 Blender Coconut Cake

Servings: 10–12

Prep Time: 10 min

Bake Time: 40–45 min

Total Time: ~55 min

🛒 Ingredients

For the cake:

  • 1 cup coconut milk (unsweetened or whole)
  • 3 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil (or melted butter for richer flavor)
  • 1 ½ cups all-purpose flour
  • 1 cup sweetened shredded coconut (or desiccated coconut)
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

Optional toppings or mix-ins:

  • ½ cup chopped nuts (like almonds or pecans)
  • ¼ cup white chocolate chips for a sweeter version
  • Toasted coconut flakes for garnish

🧁 Instructions

1. Preheat and prep

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9-inch round or 8×8-inch square baking pan.

2. Blend the wet ingredients

  1. In a blender, combine:
    • Coconut milk
    • Eggs
    • Sugar
    • Oil
    • Vanilla extract
  2. Blend on medium speed for 30–40 seconds until smooth and frothy.

3. Add dry ingredients

  1. Add flour, baking powder, and salt directly into the blender.
  2. Pulse briefly, just until combined — don’t overmix.
  3. Stir in the shredded coconut by hand (and nuts or chocolate chips if using).

4. Bake

  • Pour the batter into the prepared pan.
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  • The top should be lightly golden and spring back when touched.

5. Cool and serve

  • Let the cake cool for 10–15 minutes in the pan, then transfer to a wire rack.
  • Optionally, dust with powdered sugar, drizzle with simple coconut glaze, or top with toasted coconut flakes.

🍶 Optional Coconut Glaze

Whisk together:

  • 1 cup powdered sugar
  • 2–3 tbsp coconut milk
  • ½ tsp vanilla extract

Drizzle over cooled cake and sprinkle with toasted coconut for extra flavor.

🌴 Tips for Success

  • Use room temperature eggs — it helps the cake rise better.
  • If using unsweetened coconut, add an extra tablespoon of sugar.
  • For extra moisture, substitute ½ of the oil with sour cream or Greek yogurt.
  • This cake stores well — keep it covered at room temperature for up to 3 days, or refrigerate up to a week.

🍰 Description

Soft, fragrant, and melt-in-your-mouth moist, this blender coconut cake combines the ease of modern baking with the lush flavor of tropical coconut. It’s the kind of cake that feels homemade and special — perfect with tea, coffee, or even as a light dessert after dinner.

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