Moist Corn Flake & Coconut Cake
A wonderfully soft and golden cake made with corn flakes, shredded coconut, and a touch of cream cheese for extra richness. Blended in minutes and baked to perfection, this no-fuss recipe delivers incredible flavor with almost zero effort. Perfect for afternoon tea, a weekend treat, or a last-minute dessert.
🛒 Ingredients
18 servings
- 3 large eggs
- 1½ cups (150 g) plain, unsweetened corn flakes
- 1 cup (200 g) granulated sugar
- 1 cup (250 ml) whole milk
- ½ cup (120 ml) vegetable oil
- ½ cup (50 g) shredded coconut
- ½ cup (50 g) cream cheese or mild soft cheese
- 1 tsp (4 g) baking powder
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat your oven to 350 °F (180 °C) and grease and flour a 25 cm (10-inch) round baking pan.
- 2
Add all ingredients to a blender and blend on high for about 2 minutes until you have a smooth, uniform batter.
- 3
Let the batter rest for 5 minutes so the corn flakes fully absorb the liquid and the batter thickens slightly.
- 4
Pour the batter into the prepared pan and bake for 40–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 5
Allow the cake to cool in the pan for 10 minutes before unmolding.
- 6
Slice into portions and serve warm for the best soft, melt-in-your-mouth texture.
💡 Chef's Tip
Add 1 teaspoon of vanilla extract or a pinch of cinnamon to the batter for extra aroma. Stored in an airtight container at room temperature, this cake keeps well for up to 3 days.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
