Excellent choice! A Blender Coconut Cake is a dream – incredibly moist, packed with flavor, and unbelievably easy to make. You literally dump everything in the blender, which means less cleanup and a guaranteed tender crumb.
Here are two fantastic versions: a classic moist coconut cake and a popular Brazilian-inspired “bolo de coco” style cake that’s even simpler.
Version 1: Classic Ultra-Moist Blender Coconut Cake
This cake is reminiscent of a traditional coconut cake but with the incredible convenience of the blender method. It’s moist, fluffy, and has coconut flavor in every bite.
Prep Time: 10 minutes
Cook Time: 40-50 minutes
Servings: 8-10
Ingredients
For the Cake:
· 3 large eggs
· 1 cup granulated sugar
· 1/2 cup (1 stick) unsalted butter, melted and slightly cooled (or 1/2 cup coconut oil)
· 1 cup canned coconut milk (well-shaken)
· 1 tsp coconut extract (or vanilla extract)
· 1 ½ cups all-purpose flour
· 1 cup sweetened shredded coconut
· 1 tbsp baking powder
· 1/4 tsp salt
For the Topping (Optional but Recommended):
· 1/4 cup canned coconut milk
· 2 tbsp granulated sugar
· 1/2 cup sweetened shredded coconut, for sprinkling
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan, or line it with parchment paper.
- Blend the Wet Ingredients: In your blender, combine the eggs, sugar, melted butter, 1 cup of coconut milk, and coconut extract. Blend on high for about 30-45 seconds until the mixture is smooth and well-combined.
- Add the Dry Ingredients: Stop the blender. Add the flour, 1 cup of shredded coconut, baking powder, and salt to the blender jar.
· Pulse the blender 5-7 times, just until the dry ingredients are incorporated. Do not over-blend! A few streaks of flour are okay. Over-mixing will make the cake tough. - Bake: Pour the batter into your prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Add the Topping (If using): While the cake is still hot and in the pan, whisk together the 1/4 cup coconut milk and 2 tablespoons of sugar. Poke a few holes over the top of the cake with a skewer, then slowly pour the coconut milk mixture over it. This will make it incredibly moist.
· Sprinkle the 1/2 cup of shredded coconut evenly over the top. - Cool and Serve: Let the cake cool in the pan for at least 20-30 minutes before slicing and serving. It’s delicious warm or at room temperature.
Version 2: Simple Brazilian-Style Blender Coconut Cake (Bolo de Coco)
This version is even simpler, often made with just a few ingredients. It has a denser, more custard-like texture and a beautiful golden crust.
Prep Time: 5 minutes
Cook Time: 40-50 minutes
Ingredients
· 3 large eggs
· 1 cup canned coconut milk (well-shaken)
· 1/2 cup neutral oil (like vegetable or canola)
· 1 ½ cups granulated sugar
· 1 ½ cups all-purpose flour
· 1 cup sweetened shredded coconut
· 1 tbsp baking powder
· A pinch of salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a bundt pan or a 9-inch round pan very well.
- The One-Step Blend: Place all ingredients (eggs, coconut milk, oil, sugar, flour, shredded coconut, baking powder, and salt) directly into the blender.
· Blend on high speed for 2-3 minutes, stopping to scrape down the sides if necessary, until you have a smooth, homogeneous batter. - Bake: Pour the batter into the prepared pan. Bake for 40-50 minutes, or until the top is deep golden brown and a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. The top will be crispy and sweet, while the inside remains soft and moist.
Tips for the Perfect Blender Coconut Cake:
· Don’t Over-blend (for Version 1): This is the key to a tender, not tough, cake. Once the flour is added, just pulse until combined.
· Room Temperature Ingredients: Using room-temperature eggs and coconut milk will help the ingredients emulsify better for a smoother batter.
· Toasting for Flavor: For a deeper coconut flavor, spread the shredded coconut for the topping on a baking sheet and toast at 350°F for 5-7 minutes, watching carefully until golden brown.
· Glaze Option: Instead of the soaking topping, mix 1 cup of powdered sugar with 1-2 tablespoons of coconut milk and a drop of coconut extract. Drizzle over the cooled cake.
· Storage: Store any leftover cake in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
No matter which version you choose, you’re in for a treat. The blender does all the hard work, leaving you with a deliciously moist and easy coconut cake