All you need is a blender and a few simple ingredients to make this delicious creamy coconut cake.
Creamy Coconut Cake
Servings
12
servingsPrep time
20
minutesCooking time
55
minutesThis creamy coconut cake is moist on the inside, with a delicious crispy crust.
Ingredients
4 eggs (220 g)
A pinch of salt
150 g dried shredded coconut
1 can sweetened condensed milk (395 g)
1 small bottle of coconut milk (200 ml)
1 cup all-purpose flour (160 g)
4 tablespoons butter (80 g)
1 ½ cups whole milk (360 ml)
3 tablespoons cornstarch (45 g)
1 tablespoon baking powder (15 g)
Dried shredded coconut for sprinkling on top
Directions
- In a blender, blend the eggs, milk, coconut milk, butter, cornstarch, flour, and sweetened condensed milk until smooth.
- Add the dried shredded coconut, salt, and baking powder. Stir with a spoon until the batter is smooth and evenly combined. The batter will be quite liquid.
- Pour the batter into a baking pan greased with butter and dusted with flour. Sprinkle shredded coconut over the top.
- Bake in a preheated oven at 180°C (350°F) for 50–60 minutes, until the cake is golden on top but still slightly moist inside.
- Let the cake cool outside the oven. Remove it from the pan if desired, and it’s ready to serve!
