Sweetcorn and coconut cake

I worked in a cafe for four months and I was in charge of cakes. The recipe below was one of the most popular at the cafe, never failing to get positive feedback from customers. It is stupidly easy to make, if you have all the ingredients ready it takes five minutes to get the cake batter ready.

Funny thing is I never thought such a traditional Brazilian recipe could be such a success with Europeans, so let’s see what you guys think.

And if you want to make a lactose free version you can substitute the milk for coconut milk, soy or almond. It is also gluten free! The measure you use throughout this recipe is the tin the sweetcorn came in, so don’t bin it!


Sweetcorn and coconut cake

3 eggs

1 tin of sweetcorn

¾ tin sugar

1 tin of cornmeal or polenta

¼ tin of oil

1 ½ tbsp baking powder

1 tin milk

½ tin desiccated coconut (if you can use fresh grated coconut even better)

1. Preheat the oven to 180C/350F/Gas 4

2. Drain the sweetcorn and with exception of the coconut, add all ingredients into a blender and mix well.

3. Add the coconut and lightly blend again

4. Grease a 24 cm round pan with butter. I actually only grease the sides and line the bottom with grease-proof paper.

5. Pour batter into prepared tin and bake for 45-55 minutes or until a toothpick comes out clean when you poke the middle.

This cake stays moist for several days. It’s light and a little exotic with the coconut and corn. Let us know how this cake was received in your household!