Easy Blender Cornmeal and Coconut Cake
A wonderfully moist and fluffy cake made effortlessly in a blender. The combination of fine cornmeal and shredded coconut creates a unique texture with a subtly tropical flavour. Ready in under an hour with minimal effort — perfect for weekday treats or casual family gatherings.
🛒 Ingredients
15 servings
- 3 eggs
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) corn oil
- 1 pinch of salt
- 2 heaped cups (480 g) all-purpose flour
- 1 heaped cup (240 g) fine cornmeal
- 1½ cups (360 ml) warm milk
- 3 tablespoons (45 g) shredded coconut
- 1 tablespoon (11 g) baking powder
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Directions
- 1
Preheat the oven to 400 °F (200 °C). Grease and flour a 9-inch bundt or ring cake pan.
- 2
Place the eggs, sugar, and oil in a blender. Blend for 1 minute until the mixture is smooth and pale.
- 3
Add the flour, cornmeal, salt, and warm milk. Blend again for about 30 seconds until fully combined.
- 4
Add the shredded coconut and finally the baking powder. Pulse briefly — avoid over-blending once the baking powder is added.
- 5
Pour the batter immediately into the prepared pan and bake for 30 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool before unmoulding.
💡 Chef's Tip
For extra flavour, stir in a teaspoon of vanilla extract or swap part of the milk for coconut milk. Dust the finished cake with extra shredded coconut while still warm.
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