Soft Corn and Coconut Milk Cake
A tender, fragrant cake that brings together the natural sweetness of corn and the silkiness of coconut milk — a fuss-free dessert that pleases every crowd. Made with just a handful of pantry staples, it comes together in minutes and bakes to golden perfection. Its moist crumb and subtle tropical flavour make it a guaranteed family favourite.
🛒 Ingredients
12 servings
- 1 can sweet corn (240 g, drained)
- 200 ml coconut milk
- 60 g melted unsalted butter
- 150 g fine cornmeal (polenta)
- 150 g caster sugar
- 3 eggs
- 1 sachet baking powder (11 g)
- 1 pinch of salt
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Directions
- 1
Preheat your oven to 180 °C (fan). Grease a 22 cm round cake tin and dust with cornmeal — avoid wheat flour, as the batter will stick.
- 2
Place the drained corn, coconut milk, melted butter, sugar and eggs in a blender. Blend on high for 2 minutes until completely smooth.
- 3
Add the cornmeal and salt, then blend briefly for 30 seconds to combine.
- 4
Pour in the baking powder and fold it gently into the batter with a spatula — do not blend, to preserve its leavening power.
- 5
Pour the batter into the prepared tin and smooth the top. Bake for 35–40 minutes, until a skewer inserted in the centre comes out clean and the top is golden.
- 6
Allow to cool for 10 minutes before unmoulding. Serve warm or at room temperature, plain or drizzled with honey.
💡 Chef's Tip
For extra fragrance, stir a teaspoon of vanilla extract into the blender. Swap the butter for virgin coconut oil to intensify the tropical notes.
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