Sweet Corn Cake for Quick Summer Coffee Cake
Sweet corn cake is a Brazilian bundt cake made with sweet corn (canned or fresh), cornmeal, and coconut in the kitchen blender.
It's the perfect gluten-free dessert for June Festivals or to serve as an afternoon coffee cake.
Yellow corn Coconut milk Water Eggs Butter Sugar Yellow cornmeal Coconut flakes Parmesan cheese Salt Baking powder
Sweet Corn Cake
Preheat the oven to 350° F (180° C). Grease very well a 10-inch (25 cm) ring pan and set it aside.
In a blender, blend together all ingredients until obtaining a creamy and homogeneous mixture.
Pour mixture into the prepared pan and bake for about 30-35 minutes (mine baked in 35 minutes) or until a toothpick comes out clean.
Let the sweet corn cake cool down completely on a rack (it will break apart if unmolded while still warm) and run a knife gently around the edges.
Swipe up to get the full recipe!
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