Fresh Corn & Coconut Cake
A silky, tropical-inspired dessert where sweet fresh corn meets fragrant coconut in every bite. Naturally gluten-free and deceptively simple, this oven-baked treat is as easy to make as it is impressive to serve. Enjoy it warm with a scoop of vanilla ice cream or chilled with a drizzle of caramel sauce.
🛒 Ingredients
8 servings
- 700 g (about 6 ears) fresh or frozen corn kernels
- 1 cup (240 ml) water
- 1 cup (200 g) granulated sugar
- 1 cup (100 g) fine desiccated coconut
- 1 tsp vanilla extract
- 1 pinch of salt
- Butter, for greasing
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Directions
- 1
Blend the corn kernels with water in a blender until completely smooth.
- 2
Strain through a fine-mesh sieve to remove fibres and achieve a silky texture (optional for a more rustic finish).
- 3
Stir in the sugar, desiccated coconut, vanilla extract and salt until well combined.
- 4
Pour the batter into a greased baking dish or individual ramekins, filling them ¾ full.
- 5
Bake in a water bath (bain-marie) at 350 °F / 180 °C for 40–45 minutes, until the top is lightly golden and a skewer comes out clean.
- 6
Allow to cool for 15 minutes before unmoulding. Serve at room temperature or chilled.
- 7
Store covered in the fridge for up to 3 days.
💡 Chef's Tip
Replace half the water with coconut milk for a deeper tropical flavour. For a caramelised top, sprinkle a thin layer of sugar over each ramekin and finish under the grill for 2 minutes.
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