Brazilian recipe
Simple Coconut Blender Cake (Bolo de liquidificador)
A traditional Brazilian blender cake made with condensed milk, coconut, and a touch of sweetness. Ready in minutes, perfect for your afternoon tea or coffee.
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Ingredients
1 can condensed milk
4 tbsp plain flour
4 tbsp caster sugar
1 tbsp unsalted butter, at room temperature
100g desiccated coconut
1 tbsp baking powder
3 large eggs
4 tbsp plain flour
4 tbsp caster sugar
1 tbsp unsalted butter, at room temperature
100g desiccated coconut
1 tbsp baking powder
3 large eggs
Where to find ingredients
You can find all ingredients at local Australian supermarkets. Condensed milk and desiccated coconut are staples in the baking aisle. For best results, use fresh free-range eggs from the dairy section.
Preparation method
- Place the condensed milk, desiccated coconut, eggs, butter, flour, and sugar into the blender jug.
- Blend until the mixture is completely smooth and homogeneous.
- Add the baking powder last, stirring it in gently by hand with a spatula or using a very quick pulse on the blender just to incorporate.
- Pour the batter into a cake tin that has been greased with butter and lightly dusted with flour.
- Bake in a preheated oven at 180°C for approximately 30 to 40 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and allow the cake to cool slightly.
- While still warm, cut the cake into even squares.
- Lightly dust each piece with caster sugar before serving.
Observations
This blender cake is a classic in Brazilian home cooking, cherished for its simplicity and comforting flavour. Whipped up quickly in a blender, it is the ideal choice for those seeking a practical yet delicious treat for tea time or as a quick afternoon snack. The blend of desiccated coconut and the sweetness of the condensed milk creates a moist, flavourful crumb that is hard to resist.
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