Creamy Sweet Corn and Coconut Cake
A wonderfully moist and fluffy cake bursting with the natural sweetness of corn and the tropical warmth of coconut. Made in minutes with a blender, this crowd-pleasing dessert is perfect for family gatherings or afternoon tea. Golden on the outside, tender and creamy on the inside — every slice is pure comfort.
🛒 Ingredients
10 servings
- 2 cups sweet corn kernels (fresh or canned, well drained)
- 1 cup all-purpose flour
- 1 cup whole milk
- 1½ cups granulated sugar
- 3 large eggs
- 3 tablespoons margarine or unsalted butter, softened
- 100 g (1 cup) desiccated coconut
- 1 tablespoon baking powder
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease and flour a bundt or ring cake tin thoroughly.
- 2
Place the corn kernels, milk, eggs and margarine in a blender and blitz until completely smooth.
- 3
Pour the mixture into a stand mixer bowl and, at medium speed, gradually add the flour, sugar and desiccated coconut.
- 4
Add the baking powder last, folding it in gently at low speed to keep the batter light and airy.
- 5
Pour the batter into the prepared tin and bake for 55–65 minutes, or until deep golden and a skewer inserted in the centre comes out clean.
- 6
Remove from the oven and cool in the tin for 10–15 minutes before turning out onto a wire rack.
💡 Chef's Tip
Fresh corn gives the best flavour and creaminess, but quality tinned corn works perfectly well. Store the cake covered at room temperature for up to 3 days, or freeze individual slices for up to 1 month.
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