Creamy Corn Blender Cake
A wonderfully moist and tender cake that comes together in minutes using just a blender. Sweet corn, shredded coconut and a touch of cornmeal make every slice soft and irresistible. A budget-friendly crowd-pleaser perfect for afternoon tea or a casual dessert.
🛒 Ingredients
12 servings
- 1 can (about 14 oz / 400 g) sweet corn, including the liquid
- ½ can measure of neutral vegetable oil (about ½ cup / 100 ml)
- 1 can measure of granulated sugar (about 1 cup / 200 g)
- ½ can measure of fine cornmeal (about ½ cup / 100 g)
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons shredded coconut
- 1½ teaspoons baking powder
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Directions
- 1
Preheat your oven to 355 °F (180 °C). Grease and flour a bundt pan or a 9-inch square baking pan.
- 2
Place the corn with its liquid, oil, sugar, cornmeal and eggs in a blender. Blend on high speed for 2–3 minutes until the batter is completely smooth.
- 3
Add the all-purpose flour and blend for another 30 seconds.
- 4
Pour the batter into a large bowl and fold in the shredded coconut and baking powder with a spatula until just combined.
- 5
Pour into the prepared pan and bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
For extra indulgence, drizzle the cooled cake with sweetened condensed milk or dust with powdered sugar before serving. Fresh grated coconut works beautifully if available.
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Same category — Desserts
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