Sweet Corn Cake for Quick Summer Coffee Cake
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Sweet corn cake is a Brazilian bundt cake made with sweet corn (canned or fresh), cornmeal, and coconut in the kitchen blender.
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It's the perfect gluten-free dessert for June Festivals or to serve as an afternoon coffee cake.
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Ingredients
Yellow corn Coconut milk Water Eggs Butter Sugar Yellow cornmeal Coconut flakes Parmesan cheese Salt Baking powder
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Let's Make
Sweet Corn Cake
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Preheat the oven to 350° F (180° C). Grease very well a 10-inch (25 cm) ring pan and set it aside.
Step 1
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In a blender, blend together all ingredients until obtaining a creamy and homogeneous mixture.
Step 2
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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.
Step 3
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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.
Step 4
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