Print Recipe
Find Sweetened Condensed Coconut Milk at Walmart, Food Lion and other stores
Ingredients
- 1 (15oz) bag frozen yellow corn kernels, defrosted
- 1 (11.6 oz) can Sweetened Condensed Coconut Milk
- 3 eggs
- ¼ cup dairy-free butter, melted
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Golden, tender, and just sweet enough, this moist corn cake gets a creamy lift from coconut milk for a simple, dairy-free treat that stays soft for days.
Time
- Prep time: 10 minutes
- Bake time: 1 hour
- Cool time: 30 minutes
Yield
- 16 servings
Directions
- Preheat oven to 350°F, line a 9x9-inch baking pan with parchment, and grease with non-stick spray.
- In a blender, blend corn kernels, Sweetened Condensed Coconut Milk, eggs, dairy-free butter, and vanilla extract until just combined.
- Add in the flour, baking powder, and salt and blend until just combined.
- Pour into prepared pan and bake for 45 minutes to 1 hour until the top in the center bounces back when lightly pressed.
- Let cool for 30 minutes then remove from the pan and slice 4 rows by 4 columns for 16 squares.
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