Moist Corn Cake with Cream Cheese and Coconut
A soft, golden corn cake studded with shredded coconut and luscious pockets of cream cheese that melt right into the batter as it bakes. An effortless, budget-friendly treat that comes together with everyday pantry staples.
🛒 Ingredients
20 servings
- 1 can of sweet corn, drained (about 200 g)
- 1¾ cups fine cornmeal or corn flour
- ¾ cup whole milk
- 1 cup granulated sugar
- ½ cup neutral vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- 4 tablespoons full-fat cream cheese
- 1 cup (100 g) unsweetened shredded coconut
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan.
- 2
Blend the drained corn, milk, oil, and eggs together for about 2 minutes until completely smooth and creamy.
- 3
Gradually add the cornmeal, sugar, shredded coconut, salt, and baking powder. Blend again until the batter is well combined and lump-free.
- 4
Pour the batter into the prepared pan. Spoon the cream cheese over the surface in 4 separate dollops — do not stir them in; they will create creamy pockets as the cake bakes.
- 5
Bake for 35 to 40 minutes until deep golden brown. Insert a toothpick in the centre; if it comes out clean, the cake is done. Cool 10 minutes before unmoulding.
💡 Chef's Tip
Room-temperature cream cheese spreads more evenly on the batter. If you can only find coarse cornmeal, pulse it in the blender for 30 seconds before using. The cake keeps well for 3 days at room temperature or up to 5 days refrigerated.
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