Easy Coconut Cornflake Blender Cake
This wonderfully easy blender cake brings together the tropical sweetness of shredded coconut, the hearty texture of cornflakes, and a surprising pinch of parmesan that makes every bite unforgettable. No mixing bowls, no special skills — just toss everything in a blender and bake. It's the kind of recipe you'll come back to again and again.
🛒 Ingredients
8 servings
- 3 large eggs
- 1½ cups cornflakes
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup vegetable oil
- ½ cup shredded coconut
- ½ cup grated parmesan cheese
- 1 tsp baking powder
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Directions
- 1
Preheat your oven to 350°F (180°C). Grease and flour a 9-inch (22 cm) round cake pan.
- 2
Add all ingredients — eggs, cornflakes, sugar, milk, oil, coconut, parmesan, and baking powder — to a blender and blend on high for 2 minutes until the batter is smooth.
- 3
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- 4
Let the cake cool in the pan for 10 minutes, then unmold onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Don't skip the parmesan — it's the secret ingredient that gives this cake its irresistible depth of flavor. For a tropical twist, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter before blending.
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