Fluffy Blender Corn and Coconut Cake
A wonderfully moist and golden cake made effortlessly in a blender. Corn flour gives it a unique rustic texture while shredded coconut adds a subtle tropical sweetness. A crowd-pleasing treat that comes together in minutes.
🛒 Ingredients
12 servings
- 3 eggs
- 1 cup (250 ml) whole milk
- 1½ cups (300 g) granulated sugar
- ½ cup (120 ml) neutral vegetable oil
- 2 cups (260 g) fine corn flour
- 50 g (½ cup) shredded coconut
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Add eggs, milk, sugar, and oil to a blender. Blend on medium speed for 1 minute until smooth and well combined.
- 3
Add the corn flour, shredded coconut, and baking powder. Blend for another 30 seconds until just incorporated — do not over-blend.
- 4
Pour the batter into the prepared pan and bake for 35–40 minutes, until the top is golden and a toothpick inserted in the centre comes out clean.
- 5
Let the cake cool in the pan for 10 minutes before unmoulding. Serve warm or at room temperature.
💡 Chef's Tip
Add 1 teaspoon of vanilla extract or the zest of a lemon for extra flavour. The cake keeps well wrapped at room temperature for up to 3 days.
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Same category — Desserts
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