Soft Gluten-Free Corn Cake with Coconut
This light and fluffy corn cake is made with coconut milk and shredded coconut for a naturally sweet, tropical flavor — entirely gluten-free and dairy-free. The batter comes together in just one blender and bakes to a beautiful golden crust in 30 minutes. A wholesome, crowd-pleasing treat the whole family will love!
🛒 Ingredients
10 servings
- 200 ml (¾ cup + 2 tbsp) full-fat coconut milk
- 1 cup (150 g) fine cornmeal
- 2 eggs
- 1 cup (200 g) sugar
- 1 cup (150 g) sweet corn kernels, drained
- 3 tablespoons coconut oil
- 3 tablespoons shredded coconut
- 1 tablespoon baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease a round cake pan with coconut oil and dust it lightly with cornmeal to prevent sticking.
- 2
Place the coconut milk, cornmeal, eggs, sugar, sweet corn, coconut oil, and shredded coconut in a blender. Blend for 1–2 minutes until you have a smooth, well-combined batter.
- 3
Remove the blender jar from its base. Add the baking powder and fold it in gently with a spoon — do not blend again, as overmixing can deflate the batter.
- 4
Pour the batter into the prepared pan and bake for 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- 5
Cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature, optionally dusted with powdered sugar.
💡 Chef's Tip
Use full-fat coconut milk for the richest, creamiest texture. Sprinkle extra shredded coconut over the batter just before baking for a toasty golden crust. The cake keeps well in an airtight container for up to 2 days at room temperature.
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