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Easy Coconut Blender Cake – Quick, Moist, and Blender-Made Magic!
Need a fast, foolproof dessert that requires almost no effort but delivers big coconut flavor? This Coconut Blender Cake is your go-to. All you need is a blender, a handful of pantry staples, and one bowl — and you’ll have a golden, moist coconut cake that practically melts in your mouth.
This is one of those high-traffic dessert recipes people love to save, pin, and share — especially because it’s so beginner-friendly and gluten-flexible.
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Ingredients
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3 large eggs
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300 ml milk (whole milk preferred)
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2 tablespoons margarine or butter, softened
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1½ cups sugar
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A pinch of salt
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2 cups all-purpose flour
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½ cup cornstarch (Maizena)
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1 packet (100g) shredded coconut
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Optional: 1 tsp vanilla extract or coconut extract for enhanced aroma
Equipment
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Blender
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Mixing bowl
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Rubber spatula
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8- or 9-inch bundt pan or round cake mold
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Oven or air fryer with cake setting
Instructions
1. Preheat & Grease
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Preheat oven to 350°F (180°C).
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Grease and lightly flour your cake mold.
2. Blend the Batter
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Add eggs, milk, butter, sugar, salt, and vanilla (if using) to a blender.
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Blend for 30 seconds until combined.
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Add flour and cornstarch in batches and blend again until smooth.
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Finally, stir in shredded coconut by hand (don’t blend it fully — keep the texture).
3. Bake
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Pour batter into prepared pan.
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Bake for 35–40 minutes or until golden and a toothpick inserted comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
Optional: Topping Ideas
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Drizzle with sweetened condensed milk and sprinkle with more coconut
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Top with a light lemon glaze
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Dust with powdered sugar for a minimalist finish
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Time & Yield
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Prep time: 5 minutes
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Bake time: 40 minutes
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Cool time: 10 minutes
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Yields: 10–12 slices
Tips & Substitutions
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Use coconut milk instead of dairy milk for deeper flavor.
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For gluten-free: swap flour with a 1:1 GF baking mix.
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Make it in a muffin tin for coconut mini cakes (bake 20–25 min).
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Add chopped nuts, pineapple chunks, or raisins to the batter for variety.
Storage & Serving
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Fridge: Store covered for 3–4 days.
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Freezer: Wrap in plastic and freeze up to 2 months.
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Reheat: Microwave individual slices for 10–15 seconds for moist texture.
FAQ
Can I make this cake without a blender?
Yes, just use a bowl and whisk well — but the blender makes it faster and fluffier.
What can I use instead of cornstarch?
Use extra flour (¼ cup), but texture may be slightly denser.
Is it sweet enough on its own?
Yes, it’s rich and moist, but you can add frosting or glaze if you want extra indulgence.
