Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Creamy Coconut Cake in a Blender. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Creamy Coconut Cake
Creamy Coconut Cake is an easy and delicious dessert made in a blender with simple ingredients. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 2 ½ cups milk
- ½ cup cornstarch
- ½ cup shredded coconut
- ½ cup all-purpose flour
- 1 cup sugar
- ½ cup oil
- 1 tablespoon baking powder
- 3 eggs
Directions:
First, place the eggs and sugar in a blender. Blend for about 2 minutes until the mixture becomes light and smooth. Next, add the oil, milk, all-purpose flour, cornstarch, and shredded coconut. Then, blend briefly just to combine the ingredients.
After that, add the baking powder and gently stir it in to incorporate into the batter. Then, pour the batter into a round glass baking dish, approximately 9 inches (23 cm) in diameter, previously greased and floured.
Bake in a preheated oven at 356 °F (180 °C) for about 50 to 60 minutes, or until golden and firm to the touch.
After that, remove the cake from the oven and let it cool slightly for a few minutes. Next, carefully remove it from the dish.
Finally, serve your creamy coconut cake warm or at room temperature.
Tips and Variations:
Coconut Syrup: To make the cake even more moist, prepare a syrup using coconut milk and sugar, and pour it over the cake right after it comes out of the oven.
Toasted Coconut: For a crunchy finish, sprinkle shredded coconut on top of the cake before baking. It will lightly toast in the oven, adding texture and flavor.
Whole Wheat Version: For a healthier option, replace half of the all-purpose flour with whole wheat flour.
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