Back to Top

Mexican Corn Cake

Print Recipe

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
Print Recipe
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

Time

Yield

Directions

  1. Preheat oven to 350°F, line a 9×9-inch baking pan with parchment, and grease with non-stick spray.
  2. In a blender, blend corn kernels, Sweetened Condensed Coconut Milk, eggs, dairy-free butter, and vanilla extract until just combined.
  3. Add in the flour, baking powder, and salt and blend until just combined.
  4. Pour into prepared pan and bake for 45 minutes to 1 hour until the top in the center bounces back when lightly pressed.
  5. Let cool for 30 minutes then remove from the pan and slice 4 rows by 4 columns for 16 squares.

Directions

Did you make the recipe? We want to see!
Tag @coconutmilkideas on Instagram.

Favorite Recipes