Moist Coconut Corn Cake
A wonderfully moist and tender cake that brings together the natural sweetness of corn and the tropical warmth of coconut. Made entirely in a blender in minutes, this easy bundt cake delivers a crowd-pleasing dessert with minimal effort. Perfect for afternoon tea, potlucks, or any occasion that calls for something special.
🛒 Ingredients
12 servings
- 1 can sweet corn, drained (about 280 g)
- 1 can sweetened condensed milk (14 oz / 395 g)
- 3 large eggs
- 100 ml whole milk
- 2 tablespoons unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 50 g (½ cup) desiccated coconut
- 1½ cups (190 g) all-purpose flour
- 1 tablespoon baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch bundt pan thoroughly, making sure to coat all the crevices.
- 2
Add the drained corn, condensed milk, eggs, milk, melted butter, and sugar to a blender. Blend on high for 2–3 minutes until completely smooth.
- 3
In a large mixing bowl, combine the desiccated coconut and flour. Gently fold in the baking powder last to preserve its leavening power.
- 4
Pour the blended mixture into the dry ingredients and fold gently with a spatula until a smooth, lump-free batter forms. Do not overmix.
- 5
Transfer the batter to the prepared pan and bake for approximately 50 minutes. Test with a toothpick — it should come out slightly moist, not dry, as this cake is intentionally fudgy and tender.
- 6
Let the cake rest in the pan for 10 minutes before turning it out onto a wire rack. Serve at room temperature.
💡 Chef's Tip
For a deeper coconut flavor, lightly toast the desiccated coconut in a dry skillet for 2 minutes before using. A teaspoon of pure vanilla extract blended in with the wet ingredients adds a beautiful aromatic depth.
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