Corn cake recipe quick and easy to make. Corn is always present on the menu at June festivals! It is used to prepare different dishes, as it is a tasty and very versatile food! Also, it’s time for corn harvesting, so it’s easier to find this rich food at fairs or markets.
That corn is used for many sweet or savoury recipes we already know, but let’s recognize that a cake made with green corn has its highlight on the June festivities table, right? For this reason, we are going to present to you a delicious and practical recipe for green corn cake with cheese and coconut. This combination is perfect and results in a fluffy cake, but very moist when you taste it!
How about writing down the ingredients and preparing this delicious June party cake at your house? Let’s now follow the step by step of this recipe with photos and preparation tips here!
Ready in: 60 minutes
3 ears of green corn
1½ cups of wheat flour (210 grams)
½ cup of oil (120 millilitres)
1½ cups of sugar (240 grams)
200 millilitres of coconut milk or whole milk
50 grams of grated parmesan cheese
50 grams of grated coconut
1 tablespoon of baking powder
Amount per serving
% Daily Value*
Total Fat 25.9g 33%, Saturated Fat 10.4g 52%, Cholesterol 66mg 22%, Sodium 91mg 4%, Total Carbohydrate 212.3g 77%, Dietary Fiber 4.2g 15%, Total Sugars 141.7g, Protein 14.5g, Vitamin D 6mcg 29%, Calcium 171mg 13%, Iron 6mg 33%, Potassium 467mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
How to make a green corn cake recipe with cheese and coconut:
Separate all the necessary ingredients to prepare the green corn cake. Use ingredients at room temperature to ensure the cake bakes correctly.
Tip: corn cobs should have swollen, juicy and yellowish beans, to ensure a fluffy and tasty cake.
Threat the grains of the 3 cobs of green corn.
In a blender, beat the corn kernels, oil and coconut milk for about 3 minutes, until you get a smooth mixture (smooth).
Tip: preheat the oven to 180-200 degrees at this point.
In a bowl, beat the eggs and sugar well with the aid of a fouet or a fork, until it forms a fluffy and voluminous cream.
The next step in this blended green corn cake recipe is to add the blended liquid to this mixture of eggs and sugar and stir.
Add the sifted wheat flour little by little and mix until it forms a smooth and homogeneous dough.
Then add the grated Parmesan cheese and the grated coconut and mix well until incorporated into the dough.
Finally, put the baking powder and mix gently.
Pour the dough into a pan with a centre hole, greased and floured, and bake in a preheated oven at 180-200 degrees for approximately 40 minutes, or until golden and pass the toothpick test. Wait for it to cool to unmold.
Tip: we use a round shape measuring 20 x 10 cm. Remember that the time it takes for green corn cake to bake depends on the power of your oven.
Your corn cake with grated cheese in a blender and coconut is ready to be served and will look great on your typical São João food table. If you want, sprinkle grated coconut over the cake, it will be beautiful!
We hope you enjoyed this recipe for a green corn cake recipe with cheese and coconut and that it is very successful on your June menu! Enjoy your food!
You may be interested to read about the Guava syrup recipe/ Italian straw recipe/ Nescau easter egg recipe/ Passion fruit pave recipe/ Salmon with passion fruit recipe/ Tilapia medallion recipe/ Corn cob curau recipe.