Creamy Corn and Coconut Blender Cake
A wonderfully moist and tender cake with a unique texture from corn flour, shredded coconut, and a hint of cheese. Blended together in minutes and baked to golden perfection, this Brazilian-inspired treat is perfect for an afternoon snack or a casual dessert that always gets compliments.
🛒 Ingredients
10 servings
- 4 large eggs
- 1/2 cup (125 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) whole milk
- 1 cup (150 g) fine corn flour or fine cornmeal
- 1/2 cup (125 ml) coconut milk
- 1/2 cup (45 g) unsweetened shredded coconut
- 1/2 cup (50 g) grated cheese (parmesan or mild cheddar)
- 1 tablespoon baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Lightly grease a 9-inch (24 cm) bundt or ring cake pan.
- 2
Add the eggs, oil, sugar, milk, corn flour, coconut milk, shredded coconut, and grated cheese to a blender.
- 3
Blend on medium speed for 1–2 minutes until the batter is completely smooth and uniform.
- 4
Add the baking powder and pulse for just 10 seconds to gently fold it in without deflating the batter.
- 5
Pour the batter into the prepared pan and bake for about 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes, then unmold and serve warm or at room temperature.
💡 Chef's Tip
The cheese adds richness and keeps the cake moist — don't skip it! For extra flair, stir in a teaspoon of vanilla extract or lime zest before baking.
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