Creamy Sweet Corn Cake
Blended sweet corn kernels give this cake its naturally sweet flavor and soft, almost pudding-like texture, while coconut milk adds richness. It's a distinctive alternative to a typical cake — closer to a baked corn pudding — and a favorite at gatherings.
Ingredients
- 3 cups (450g) sweet corn kernels, fresh or thawed frozen
- 3 large eggs
- 1 cup (200g) sugar
- 1 can (14oz/396g) coconut milk
- 1/4 cup (60g) butter, melted
- 3/4 cup (95g) all-purpose flour
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan.
- Blend the corn kernels, eggs, sugar, coconut milk, and butter until mostly smooth (a little texture from the corn is fine).
- Pour into a bowl and fold in the flour and baking powder.
- Pour into the prepared pan.
- Bake for 40-45 minutes, until golden on top and just set in the center.
- Cool for at least 20 minutes before slicing — the texture firms up as it cools.
Tips
- Fresh corn cut straight off the cob gives the best flavor, but thawed frozen corn works well too.
- Don't over-blend if you like a little corn texture in the finished cake; blend longer for a smoother result.
- This cake is naturally moist and custardy — a toothpick won't come out fully clean, so rely on time and a golden top instead.
Frequently Asked Questions
Can I use canned corn?
Yes, drained well, though fresh or frozen corn gives a sweeter, more pronounced flavor.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days; this cake is moist enough to dry out at room temperature.
