Soft and moist sweet corn coconut cake with a naturally sweet tropical flavor.

Scale

1 1/2 cups sweet corn

3/4 cup coconut milk

1/2 cup sugar

2 eggs

1/2 cup shredded coconut

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

Pinch salt

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1. Preheat oven to 180°C and prepare pan.

2. Blend corn, coconut milk, sugar, eggs, and vanilla.

3. Mix flour, baking powder, baking soda, salt, and coconut.

4. Combine wet and dry ingredients.

5. Pour into pan.

6. Bake 35–45 minutes.

7. Cool completely before slicing.

Blend corn well.

Use full-fat coconut milk.

Do not overbake.

Cool before slicing.