1-Minute Coconut Blender Cake
This simple Brazilian recipe for coconut cake is supposed to be good enough to catch a partner.
Equipment
- blender
- bundt pan
Ingredients
Cake
- 14 oz. sweetened condensed milk 1 can
- 12 oz. evaporated milk 1 can
- 1 cup canned coconut milk
- 2 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs
- 3 tbsp. butter, melted
- 1 tsp. vanilla extract
Coconut Glaze
- 1 cup coconut milk
- 2 tbsp. sugar
- 1 cup sweetened shredded coconut
Instructions
Baking the cake.
- Preheat oven to 350˚F/175˚C.
- Grease the bundt pan with softened butter making sure to get into all of the seams. Add a couple of tablespoons of flour to the pan and rotate the pan to thoroughly coat all the sides. Tap the pan in the sink to knock off excess flour.
- In the pitcher of a blender add all of the listed cake ingredients: condensed milk, evaporated milk, coconut milk, flour, sugar, eggs, butter, and melted butter, blend until smooth. Depending on the size of your pitcher, you may have to blend in two batches.
- Pour the batter into the prepared pan and bake at 350˚F/175˚C for 45 minutes or until golden and a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven. Invert on to a rack and remove the pan. While the cake cools prepare the glaze.
Preparing the glaze.
- In a small saucepan combine coconut milk, sugar, and sweetened coconut.
- Stir the mixture and bring it to a boil. Simmer for 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Place the cake on a rimmed dish and spoon on the coconut glaze.
Nutrition
Calories: 445kcalCarbohydrates: 57gProtein: 10gFat: 21gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 68mgSodium: 137mgPotassium: 373mgFiber: 1gSugar: 36gVitamin A: 308IUVitamin C: 2mgCalcium: 187mgIron: 3mg
Tried this recipe?Let us know how it was!