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A slice of corn cake close to the rest of the cake decorated with a flag bunting on top
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4.91 from 10 votes

Sweet Corn 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.
Course:Dessert
Cuisine:Brazilian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 slices
Calories336 kcal
Author Denise Browning
Cost $ 0.50 per slice

Equipment

Ingredients

  • 1 cup yellow corn kernels fresh or canned. If using canned corn, drain before measuring (about 200 grams)
  • 1 cup coconut milk
  • ¼ cup water
  • 3 large eggs at room temperature
  • 9 tablespoon unsalted butter melted (plus more to grease the pan)
  • 1⅓ cup granulated sugar
  • 2 cups medium grind yellow cornmeal Please do NOT use coarse cornmeal for polenta
  • 2 tablespoons unsweetened coconut flakes if you prefer, use the sweetened one
  • 3 tablespoons grated Parmesan cheese
  • 1 pinch salt
  • 1 tablespoon baking powder
US Customary - Metric

Instructions

  • Preheat the oven to 350° F (180° C). Grease very well a 10-inch (25 cm) ring pan and set it aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!
  • In a blender, blend together all ingredients until obtaining a creamy and homogeneous mixture. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
  • 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.
  • Place an inverted plate on top and invert the sweet corn cake to unmold. This coffee cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee,  or chilled and drizzled with sweetened condensed milk.

Recipe Notes

Storage
Store this sweet corn cake well covered (so it doesn't dry out) for up to 3 days at room temperature or in the fridge in an airtight container for up to 5 days.
Freeze for up to 2 months. To do this, let it cool and wrap it first with parchment paper and then with aluminum foil or plastic wrap.

Nutrition

Calories: 336kcal | Carbohydrates: 45g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 67mg | Potassium: 267mg | Fiber: 3g | Sugar: 23g | Vitamin A: 333IU | Calcium: 69mg | Iron: 2mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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