Easy Blender Coconut Cake with Creamy Coconut Syrup
A wonderfully moist and fluffy coconut cake made entirely in a blender — no mixer needed! Finished with a silky coconut milk syrup that soaks right into the crumb, this dessert packs bold tropical flavor with minimal effort. Perfect for family gatherings or a laid-back weekend bake.
🛒 Ingredients
10 servings
- 3 large eggs
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 cups (400 g) granulated sugar
- 2 tablespoons melted butter or margarine
- ½ cup (50 g) shredded coconut
- 1 tablespoon baking powder
- ¾ cup (200 ml) coconut milk
- 1 cup (200 g) granulated sugar
- ½ cup (50 g) shredded coconut
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22-24 cm) round cake pan.
- 2
Blend eggs, milk, 2 cups sugar, and melted butter on medium speed for 30 seconds until smooth.
- 3
Add flour, shredded coconut, and baking powder to the blender. Blend another 30 seconds until the batter is silky and well combined.
- 4
Pour batter into the prepared pan and bake 35-40 minutes, until golden and a toothpick inserted in the center comes out clean.
- 5
While the cake bakes, make the coconut syrup: combine coconut milk, remaining 1 cup sugar, and shredded coconut in a small saucepan. Cook over medium heat, stirring frequently, until the syrup thickens slightly.
- 6
Remove the cake from the oven, rest 5 minutes, then pour the warm syrup evenly over the surface. Let the syrup absorb fully before slicing and serving.
💡 Chef's Tip
Toast the shredded coconut in a dry skillet before adding it to the batter for a deeper, nuttier flavor. Leftovers keep well in the fridge for up to 3 days — the cake only gets more moist overnight.
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