1. Blend the Batter
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Add all cake ingredients to a blender (yes, all at once!).
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Blend 30-45 seconds until smooth, scraping sides if needed.
2. Bake to Golden Perfection
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Pour into a greased 8×8-inch pan (or 9-inch round).
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Sprinkle extra coconut on top.
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Bake at 350°F (175°C) for 25-30 mins until a toothpick comes out clean.
3. Glaze & Serve
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Whisk powdered sugar, coconut milk, and extract until smooth.
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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
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Pina Colada Cake – Add ½ cup crushed pineapple to the batter.
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Chocolate-Coconut – Mix in ¼ cup cocoa powder.
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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!
