Easy Coconut Milk Blender Cake with Lemon Glaze
A wonderfully moist and tender coconut milk cake that comes together in minutes using just a blender. Topped with a bright lemon glaze, it's the perfect fuss-free dessert for any occasion. No mixer, no hassle — just blend, bake, and enjoy!
🛒 Ingredients
12 servings
- 200 ml (¾ cup) coconut milk
- 3 large eggs
- ½ cup (120 ml) neutral vegetable oil
- 2 cups (400 g) granulated sugar
- 2 cups (300 g) all-purpose flour
- 1 tablespoon baking powder
- For the glaze: 1 cup (200 g) granulated sugar
- 4 to 5 tablespoons fresh lemon juice
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (22-24 cm) round cake pan.
- 2
Pour the coconut milk, eggs, oil, and sugar into a blender. Blend on medium speed for about 1 minute until completely smooth.
- 3
Add the flour and blend briefly, just until incorporated. Avoid over-blending to keep the cake light and tender.
- 4
Add the baking powder and pulse a few times to fold it in without deflating the batter.
- 5
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Allow the cake to rest in the pan for 10 minutes, then turn it out onto a wire rack.
- 7
Stir together the sugar and lemon juice until you get a smooth, slightly thickened glaze.
- 8
Pour the glaze over the still-warm cake and let it set for a few minutes before slicing.
💡 Chef's Tip
For extra fragrance, add the zest of one lemon to the blender with the other wet ingredients. Lime juice also works beautifully in the glaze and enhances the tropical notes of the coconut milk.
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