This cake is a coconut lover’s fantasy come true. It’s light, moist, and packed with tropical flavor, all made in a blender—yes, really! The batter comes together in minutes, making it perfect for busy days, impromptu guests, or when you just want a homemade treat without the hassle. With coconut milk, shredded coconut, and a hint of vanilla, this cake delivers a rich, creamy texture and a golden crust that’s irresistible. Serve it warm with tea or dress it up with whipped cream and toasted coconut for a celebration-worthy dessert.
Ingredients:
For the Cake Batter:
- 3 large eggs
- ½ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tbsp desiccated coconut
- ½ cup coconut milk (full-fat for best flavor)
- Pinch of salt
Optional Topping:
- ½ cup shredded coconut (for garnish)
- Powdered sugar (for dusting)
- Whipped cream or Greek yogurt (for serving)
Instructions:
Step 1: Blend the Wet Ingredients
- Crack the eggs into your blender.
- Add sugar, vegetable oil, and vanilla extract.
- Blend on medium speed for 30 seconds until the mixture is light and frothy.
Step 2: Add the Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, desiccated coconut, and salt.
- Gradually add the dry mix to the blender, alternating with coconut milk.
- Blend in short pulses until just combined. Avoid over-blending to keep the texture light.
Step 3: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- Pour the batter into the pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Step 4: Garnish and Serve
- Sprinkle shredded coconut on top while the cake is still warm for extra texture.
- Dust with powdered sugar or serve with a dollop of whipped cream or yogurt.
Serving Suggestions:
- Slice and serve warm with chai or coffee.
- For a tropical twist, top with pineapple chunks or mango puree.
- Add a drizzle of honey or sugar-free syrup for extra indulgence.
Tips & Variations:
- Dairy-Free Option: Use coconut yogurt instead of whipped cream.
- Nutty Boost: Add chopped almonds or cashews to the batter.
- Flavor Twist: Mix in a teaspoon of lemon or lime zest for citrusy brightness.
- Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake is proof that simplicity can be spectacular. Want a version with almond flour or a protein-packed twist next time? I’ve got plenty more coconut creations up my sleeve!