With a result everyone loves, this corn and coconut cake is a simple and delicious treat that’s easy to make.
Corn and Coconut Cake
Servings
12
servingsPrep time
20
minutesCooking time
40
minutesThis corn and coconut cake combines two flavorful ingredients in a perfectly soft and fluffy batter.
Ingredients
3 eggs (165g)
50g shredded coconut
1 can sweet corn, drained (200g)
1 can measure of sugar (250g)
1 can measure of milk (300 ml)
1 can measure of cornmeal (180 g)
3 tablespoons butter (60g)
1 tablespoon baking powder (15g)
Directions
- Add the drained corn, eggs, milk, butter, sugar, and cornmeal to a blender. Blend for 2 minutes.
- Add the shredded coconut and baking powder, then blend again for a few seconds until the batter is smooth and well combined.
- Pour the batter into a baking pan greased with butter, margarine, or oil and lightly dusted with cornmeal.
- Bake in a preheated oven at 180°C (350°F) for approximately 40 minutes.
- Allow the cake to cool slightly, then cut it into pieces. It’s ready to serve.
