These Mini Coconut Corn Cakes may sound crazy, but they taste crazy good! In many cultures, corn and coconut are paired in dessert, so this vegetable cake highlights them both. It’s so easy to make the corn cob jelly and it tastes like honey – perfect inside corn cakes.
why you’ll love coconut corn cake
This moist, mild cake has faint corn undertones with the coconut. But trust me, they work beautifully together!
I reduced the fat content by adding Greek yogurt and put in less sugar so it isn’t sickly sweet but still cakelike.
Then I boiled the leftover corn cobs into a quick corn cob jelly to sweeten up the cake a little more. The corn cob jelly is a revelation.
So easy to make and absolutely gorgeous. It tastes like honey!
Altogether it’s a dreamy, moist cake with a super subtle undertone of corn. But corn is so sweet that it’s not glaring, not strong. Just gentle corn sweetness.
corn and coconut
Corn and coconut soup, coconut creamed corn… two alliterative flavours that pair together in decadent heaven. So I put them together in cake. Ooh, yeah.
I’m not the only one to love this flavor combo.
It’s a traditional dish in Vietnam: Chia Che Bap, which is a Coconut and Corn Chia Pudding that’s delicious for dessert or breakfast.
You’ll also know it from the popular twist on the traditional American classic: coconut creamed corn.
- I served this cake cut with scone cutters into mini layer cakes. But you could serve it as a sheet cake too!
- This cake is amazing with a little easy coconut cream. Get the recipe for how to make whipped coconut cream.
- If you don’t want to make corn cob jelly, try it without or use apricot jam.
Looking for more fun vegetable cake recipes? Try these!
get the recipe for coconut corn cake with corn cob jelly
Did you make this Corn Cake recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Mini Coconut Corn Cake with Corn Cob Jelly
For the corn cob jelly:
- 4 ears of corn
- 3/4 cup (145g) sugar
- 1 tablespoon pectin
- 2 jam jars sterilized
For the cake:
- 4 cups (450g) cooked corn kernels as used for the jelly
- 3/4 cup (170g) butter softened
- 1 cup (200g) sugar
- 3 eggs
- 1 1/4 cups (150g) plain Greek yogurt
- 1 cup (240ml) coconut milk
- 1 teaspoon vanilla extract
- 4 cups (450g) all-purpose (plain) flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (75g) shredded coconut
- Coconut cream chilled and whipped
- Shaved coconut optional
First, make the corn cob jelly:
- Remove the husks and silks and boil the corn on the cob in enough water to just cover for five minutes. Reserving the cooking water, remove from the corn on the cob and run under cold water to cool. Remove the corn kernels from the cobs with a sharp knife and set aside for the cake.
- Return the cobs to the pan of water and boil for 30 mins. Remove the cobs and strain 1 cup of the cooking water through muslin into a small saucepan and discard the rest. Add the pectin and bring to the boil. Add the sugar and boil for 5 minutes. Pour into a sterilized jar and allow to cool, then refrigerate.
For the cake:
- Preheat the oven to 325F / 160C. Grease 2 x 8” square cake tins.
- Puree the cooked corn kernels with a hand held blender until smooth. Set aside.
- Cream the butter and sugar together with an electric mixer for a few minutes until light and fluffy. Add the eggs, one at a time, and beat in well. Stir in the corn puree, coconut milk, yogurt and vanilla extract.
- In a separate bowl, whisk the flour, baking powder, salt and coconut. Make a well in the centre and pour in the wet ingredients. Mix gently until just combined.
- Pour the batter into the prepared pans and bake for 30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the pan and then turn out onto a wire rack to cool completely. Cut into rounds with a cookie cutter, spread corn jelly and whipped coconut cream between layers of cut cake and decorate with shaved coconut.