Creamy Gluten-Free Corn and Coconut Cake
This wonderfully moist cake brings together sweet corn, rich condensed milk, and fragrant shredded coconut for a naturally gluten-free treat. Quick to prepare and utterly irresistible, it's the perfect dessert for any occasion. One slice and you'll be going back for more!
🛒 Ingredients
8 servings
- 1 can (about 280 g / 10 oz) canned corn, drained
- 1 can (397 g / 14 oz) sweetened condensed milk
- 3 eggs
- 2 tablespoons unsalted butter (30 g), softened
- 1 cup (100 g) shredded coconut
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C) and grease a round or square baking pan.
- 2
In a blender, combine the condensed milk, drained corn, softened butter, and eggs. Blend until smooth and creamy.
- 3
Pour the batter into a large bowl and gently fold in the shredded coconut and baking powder using a spatula until fully incorporated.
- 4
Pour the batter into the prepared pan and smooth the top.
- 5
Bake for approximately 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 6
Allow to cool for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
For an extra moist texture, stir 2 tablespoons of sour cream into the batter before baking. Store leftovers covered in the refrigerator for up to 3 days.
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