Fresh Corn and Coconut Bundt Cake
A wonderfully moist and fragrant cake made with freshly shucked corn kernels and a hint of shredded coconut. This Brazilian-inspired treat has a unique slightly rustic texture that sets it apart from ordinary cakes. Great for afternoon tea, potlucks, or whenever you crave something different and truly delicious.
🛒 Ingredients
8 servings
- 2 cups (300 g) fresh corn kernels, cut from the cob
- 1 cup (130 g) all-purpose flour
- 1 cup (250 ml) whole milk
- 1½ cups (300 g) granulated sugar
- 3 large eggs
- 3 tablespoons (45 g) unsalted butter, melted
- 1 cup (100 g) shredded coconut
- 1 tablespoon (10 g) baking powder
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 10-inch bundt pan.
- 2
Blend the corn kernels, milk, eggs, and melted butter until smooth and creamy.
- 3
Pour the blended mixture into a stand mixer bowl. With the mixer on low, gradually incorporate the flour, sugar, and shredded coconut.
- 4
Add the baking powder last and fold in gently with a spatula — do not overmix.
- 5
Pour batter into the prepared pan and bake 55 to 65 minutes, until golden and a skewer inserted in the center comes out clean.
- 6
Cool in the pan for 10 minutes, then turn out onto a wire rack before slicing.
💡 Chef's Tip
Use the sweetest, freshest corn available for the best flavor. Thawed frozen corn works well out of season. Store wrapped at room temperature for up to 2 days.
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