Mini Coconut Corn Cake 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.
4cups(450g) cooked corn kernelsas used for the jelly
1 ¼cups(150g) plain Greek yogurt
1cup(240ml) coconut milk
4cups(450g) all-purpose (plain) flour
1cup(75g) shredded coconut
Coconut creamchilled and whipped
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.