Easy Coconut Blender Cake: Moist, Fluffy & Done in Minutes!


 

1. Blend the Batter

  • Add all cake ingredients to a blender (yes, all at once!).

  • Blend 30-45 seconds until smooth, scraping sides if needed.

2. Bake to Golden Perfection

  • Pour into a greased 8x8-inch pan (or 9-inch round).

  • Sprinkle extra coconut on top.

  • Bake at 350°F (175°C) for 25-30 mins until a toothpick comes out clean.

3. Glaze & Serve

  • Whisk powdered sugar, coconut milk, and extract until smooth.

  • Drizzle over cooled cake, then top with toasted coconut flakes.


Pro Tips for the Best Cake

🔹 Toast the coconut topping (350°F for 5 mins) for extra crunch.
🔹 Room-temperature eggs blend smoother.
🔹 Don’t overbake – The cake stays moist thanks to coconut milk!
🔹 Make it fancy with whipped cream and mango slices.


3 Delicious Variations

  1. Pina Colada Cake – Add ½ cup crushed pineapple to the batter.

  2. Chocolate-Coconut – Mix in ¼ cup cocoa powder.

  3. Coconut Lime – Add 1 tbsp lime zest + lime juice to the glaze.


Why This Cake is a Game-Changer

Most coconut cakes require creaming butter, folding egg whites, or multiple bowls—but this blender version skips all that! The result? A foolproof, impossibly moist cake with restaurant-quality flavor and 5 minutes of active work.

Warning: You’ll want to make this weekly! 🏝️