Moist Coconut Cake
A soft, fragrant coconut cake whipped up in minutes in a blender. Light yet beautifully tender, it's the kind of comforting bake that disappears fast. Perfect for an impromptu afternoon treat everyone will love.
🛒 Ingredients
6 servings
- 1 litre whole milk
- 4 eggs
- 200 g sugar
- 180 g all-purpose flour
- 1 tbsp margarine (or melted butter)
- 100 g shredded coconut
- 1 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
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Directions
- 1
Preheat the oven to 180 °C (350 °F) and generously butter a baking tin.
- 2
In a blender, blitz the milk, eggs, sugar, margarine and vanilla until smooth and well combined.
- 3
Add the flour, baking powder, salt and shredded coconut, then blend briefly until the batter is smooth and lump-free.
- 4
Pour the batter into the tin and bake for 25 to 30 minutes, until golden on top and a skewer comes out clean.
- 5
Let it cool completely before turning out, then serve warm or cold as you prefer.
💡 Chef's Tip
Swap the whole milk for coconut milk for an even creamier crumb. Let the cake cool fully before removing it from the tin so it doesn't break apart, and scatter extra shredded coconut over the top just before serving.
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