Easy Coconut Chilled Blender Cake
Ingredients
Batter
- 5 eggs
- 1 cup (200 ml) milk
- 2 cups (400 ml) all-purpose flour
- 2 cups (400 ml) sugar
- 2 tablespoons margarine, softened
- 1 tablespoon baking powder
Filling and topping
- 1 can (395g) sweetened condensed milk
- 100g shredded coconut
- 1 bottle (200 ml) coconut milk
- 1 tablespoon cornstarch
- 2 tablespoons butter
Syrup
- 1 bottle (200 ml) coconut milk
- 1/2 cup milk
- 4 tablespoons sugar
Preparation
Batter and baking
Blend the batter ingredients in a blender, adding liquid ingredients first
Pour the batter into a greased and floured rectangular baking pan
Bake in a preheated medium oven for about 40 minutes
Remove from oven, let cool until lukewarm, then unmold and cut the cake in half lengthwise
Filling and syrup
In a saucepan, combine the sweetened condensed milk, shredded coconut, coconut milk, cornstarch, and butter; cook over medium heat until thickened, stirring constantly
In a bowl, mix the coconut milk, milk, and sugar for the syrup until sugar dissolves
Assembly
Place one cake layer in a serving dish and moisten with half of the syrup
Spread half of the filling over the cake layer
Place the second cake layer on top
Moisten the top layer with the remaining syrup
Spread the remaining filling over the cake and decorate with shredded coconut
Cut into squares, wrap each square in aluminum foil, and refrigerate for 3 hours
