Creamy Corn Cake: With few ingredients, it looks like a flan-everyone will love the taste

Hello, everyone! Welcome back to our cooking blog, where we share delicious recipes every week. Today, we’re preparing a Creamy Cake. So, grab your pen and paper to jot down the ingredients and let’s dive into this easy, step-by-step recipe that’s perfect for breakfast, appetizers or even to accompany fresh salads!

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How to Make Creamy Corn Cake

With balanced flavor and creamy texture, this cake is a hit anytime. Perfect for both cake and flan lovers. You don’t need cooking classes or costly meal delivery services to prepare something delicious at home. With a bit of planning and our detailed meal prep guide, you can create amazing dishes with confidence and ease.

Recipe Ingredients:

3 eggs
3.5 oz shredded coconut (100g)
2 cans of canned corn, drained (about 20 oz / 560g total)
1 can sweetened condensed milk (14 oz / 395g)
1 can whole milk (use the same can as the condensed milk – 14 oz / 395ml)
1 tablespoon melted butter (0.5 oz / 15g)
1 tablespoon baking powder (0.4 oz / 12g)

Instructions:

First, place the corn, sweetened condensed milk, milk, eggs, and butter into a blender. Blend well until the mixture becomes smooth and uniform.

Then, add the shredded coconut and baking powder. Blend briefly, just enough to combine the dry ingredients with the mixture.

Next, pour the batter into a medium glass baking dish that has been greased and lightly floured.

After that, place it in a preheated oven at 356 °F (180 °C) and bake for about 40 minutes, or until the top is golden and the cake feels firm to the touch.

Afterwards, remove the cake from the oven and allow it to cool completely.

Lastly, carefully remove it from the dish, slice, and serve. Enjoy the irresistible flavor!