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Desserts

Creamy Blender Cake (Easy Coconut Custard Cake)

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Creamy Blender Cake
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Some desserts need a mixer, three bowls and a lot of patience. This one needs a blender. Everything goes in, you press a button, pour the batter into a dish and bake.

What comes out of the oven feels like a little kitchen magic: a silky, creamy coconut custard on the bottom and a soft, golden, slightly chewy coconut top. The batter separates on its own while it bakes — no layering needed.

This creamy blender cake is inspired by the Brazilian bolo cremoso, a much-loved home-style cake made in the blender (liquidificador). It’s sweet, comforting, ready for the oven in 10 minutes and even better after a few hours in the fridge.

Recipe at a Glance

Prep time10 minutes
Cook time50 minutes
Total time1 hour
Chill time2 hours (recommended)
Serves12 slices
CaloriesAbout 285 per slice
Pan9-inch (23 cm) round or 8 x 8-inch (20 x 20 cm) square dish
Oven180°C / 350°F (160°C fan)

Why You’ll Love This Blender Cake

  • Blender only — no mixer, no whisking, almost no washing up.
  • Two layers from one batter: creamy custard below, soft cake on top.
  • 10 minutes of prep with simple pantry ingredients.
  • Make-ahead friendly: it’s best chilled, so you can bake it the day before.
  • Crowd-pleaser: sweet, creamy and full of coconut flavour.

Ingredients

  • 4 large eggs, at room temperature
  • 1 can (395 g / 14 oz) sweetened condensed milk
  • 480 ml (2 cups) whole milk
  • 100 g (½ cup) granulated sugar
  • 40 g (3 tbsp) butter, melted
  • 100 g (1 cup) unsweetened desiccated coconut
  • 60 g (½ cup) plain (all-purpose) flour
  • 1 tsp baking powder
  • 8 g (2 tsp) vanilla sugar, or 1 tsp alcohol-free vanilla flavouring
  • 1 pinch salt
  • Butter and flour (or baking paper), for the pan
  • Toasted coconut flakes or powdered sugar, for topping (optional)

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Creamy Blender Cake (Easy Coconut Custard Cake)

Recipe

Creamy Blender Cake (Easy Coconut Custard Cake)

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Prep10 mins
Cook50 mins
Total1 hr
Servings12
Calories285 kcal

Ingredients

Instructions

  1. Prepare the oven and pan. Preheat the oven to 180°C (350°F / 160°C fan). Generously grease a 9-inch (23 cm) round pan or an 8 x 8-inch (20 x 20 cm) baking dish with butter and dust with flour, or line it with baking paper. If you use a springform pan, wrap the outside with foil, as the batter is very runny.
  2. Blend the wet ingredients. Put the eggs, condensed milk, milk, sugar, melted butter and vanilla sugar in a blender. Blend for 1 minute until smooth.
  3. Add the dry ingredients. Add the coconut, flour, baking powder and salt. Blend for 30–60 seconds more, just until everything is combined. The batter will be thin and liquid — that's exactly right.
  4. Pour and bake. Pour the batter into the prepared pan. Place it on the middle rack and bake for 45–55 minutes, until the top is deep golden and the cake is set at the edges but still slightly wobbly in the centre when you gently shake the pan.
  5. Cool. Let the cake cool completely in the pan at room temperature, about 1 hour. It will firm up as it cools.
  6. Chill. Cover and chill in the fridge for at least 2 hours, or overnight. This sets the creamy layer so you get clean slices.
  7. Serve. Run a knife around the edge and cut into slices or squares straight from the pan. Top with toasted coconut flakes or a dusting of powdered sugar if you like.

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