Old Bakery Coconut Cake in Blender

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Ingredients

For the cake
  • 3 large large eggs About 150 g without shells
  • 1/2 cup granulated sugar
  • 1/2 cup neutral oil (canola, sunflower, or light olive oil)
  • 1 teaspoon vanilla extract (or vanilla essence) (5 ml)
  • 1 cup all-purpose flour (125 g)
  • 2 tablespoons desiccated coconut (fine, unsweetened) (12–14 g)
  • 1 teaspoon baking powder (4 g)
  • 1/2 cup water (120 ml)
For the syrup
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup water (120 ml)
  • 1/4 teaspoon vanilla extract (optional; adds a “bakery” aroma)
For coating
  • 1/2 to 3/4 cup desiccated coconut (35–55 g, as needed for rolling/finishing)

Method

Preparation
  1. Preheat oven to 350°F (175°C). Grease your loaf pan lightly with oil and line with parchment.
  2. Add eggs, sugar, oil, and vanilla to the blender. Blend on medium for 30–40 seconds.
  3. Add flour, 2 tablespoons desiccated coconut, baking powder, and water. Pulse or blend on low just until smooth.
Baking
  1. Pour batter into the pan and bake for 40–50 minutes until golden and a toothpick comes out clean.
  2. Make the syrup in a small saucepan while the cake bakes.
Soaking and Cooling
  1. Let the baked cake rest in the pan for 10 minutes and poke the top with a skewer.
  2. Pour the warm syrup over the cake in stages and let it soak in.
  3. Cool completely (at least 60 minutes) before slicing.
  4. Roll or sprinkle each piece with desiccated coconut.

Notes

Use room-temperature eggs for a smoother batter and a better rise. Ensure baking powder is fresh to avoid dense cake. Store airtight for up to 2 days or refrigerate for up to 5 days.

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