Creamy Corn Cake with Coconut

Name: Creamy Corn Cake with Coconut
Prep time: 90 min
Total time: 90 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 can of sweet corn (14 oz / 400 g), drained; ¾ cup (200 ml) of neutral vegetable oil; ¾ cup (200 g) of granulated sugar; ¾ cup (200 g) of fine cornmeal; 4 eggs; 2 tablespoons of all-purpose flour; 2 tablespoons of shredded coconut; 1½ teaspoons of baking powder

By Marie Lefebvre · Updated September 26, 2026

A wonderfully moist and tender corn cake blended together in just minutes for an effortless bake. The natural sweetness of corn pairs beautifully with shredded coconut for a soft, crowd-pleasing texture. Great for afternoon tea or a simple family dessert.

Prep⏱️ 90 min

Servings👥 10 servings

Difficulty📊 Easy

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🛒 Ingredients

10 servings

1 can of sweet corn (14 oz / 400 g), drained
¾ cup (200 ml) of neutral vegetable oil
¾ cup (200 g) of granulated sugar
¾ cup (200 g) of fine cornmeal
4 eggs
2 tablespoons of all-purpose flour
2 tablespoons of shredded coconut
1½ teaspoons of baking powder

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Grease and flour an 8 x 8 inch (20 x 20 cm) baking pan.
2
In a blender, combine the drained corn, oil, sugar, cornmeal, eggs, and flour. Blend for 2–3 minutes until the batter is smooth and creamy.
3
Add the shredded coconut and baking powder, then blend briefly for a few more seconds to combine.
4
Pour the batter into the prepared pan and bake for 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow to cool before slicing.

💡 Chef's Tip

Sprinkle a little extra shredded coconut on top before baking for a prettier finish. Wrapped in plastic wrap, this cake keeps well at room temperature for up to 3 days.