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If there's a recipe that goes well with lazy afternoons, fresh coffee and love on the plate, it's fluffy coconut cake. And the best part: this version is all made in the blender, that is, no mess and super practical!
It has that strong coconut flavor, a light texture and a scent that fills the entire house. If you want a topping, we also have a suggestion at the end! Ready to learn?
Ingredients
For the dough:
- 3 eggs
- 1 cup of milk
- 1/2 cup oil (or melted butter)
- 1 and 1/2 cups sugar
- 1 cup shredded coconut (fresh or dried)
- 2 cups of wheat flour
- 1 tablespoon baking powder
(Optional) For the topping:
- 1/2 can of condensed milk
- 100 ml coconut milk
- 2 tablespoons shredded coconut for sprinkling
👩🍳 Preparation method
1. Pre-heat the oven to
Turn the oven on to 180ºC and grease a medium pan with butter and flour or use baking paper.
2. Beat the liquid ingredients
In a blender, place the eggs, milk, oil and sugar. Blend for 1 minute until smooth.
3. Add the dry ingredients
With the blender still on (or pulsing), gradually add the wheat flour. Then, turn it off, add the grated coconut and mix with a spoon or spatula.
4. Finish with yeast
Add the baking powder and mix gently, just until incorporated.
5. Bake them in the oven
Pour the batter into the pan and bake for about 35 to 45 min. or until golden brown and passes the toothpick test.
6. (Optional) Prepare the topping
Mix the condensed milk with the coconut milk. After the cake comes out of the oven, while it's still hot, prick it with a fork and pour the syrup over the top. Sprinkle with grated coconut and you're done!
💡 Tips for a perfect cake:
- Use fresh coconut if you want an even more natural and moist flavor.
- If you want it more moist, double the amount of syrup!
- This cake goes really well with freshly brewed coffee or fennel tea. 🍵