I know my last post was also a corn cake, and yes, I know how to do other kinds of gluten free cakes, but I had to post this one for two reasons. First, this recipe is much easier and as delicious as the other one and I know everyone will love it. Secondly, two friends asked me for the recipe so they can make it for the baby shower/picnic we are having next weekend. Oh yeah, and there is a third reason too. I keep losing this recipe, so if I post it here, I won’t ever lose it again.
I made the cake this afternoon; now it is 11 o’clock and it’s all gone. That definitely makes a cook happy!
Now I understand why my grandma keeps pushing us to eat two or three times more. If you see an empty pan, you don’t need any compliments because you know it was a success. According to my grandma, the best Chef is hunger. Leave your guest hungry for a while and they will love your food. Oh grandma’s wisdom! I should keep a book of her sayings.
Well, let’s get to this complicated recipe already.
Ingredients:
- 2 cans of condensed milk
- 2 cans of corn
- 6 eggs
- 2 tablespoon of unsalted butter
- 2 tablespoon of baking powder
- 2-3 cups of unsweetened coconut flakes ( to your preference if you like the coconut texture in the cake)
I cook with 3 full cups.
Procedure:
- Preheat the oven to 385 degrees F.
- Grease and powder with gluten free flour the cake pan you will use.
- Blend first the 6 eggs for about 2 minutes.
- Then add the condensed milk, butter, and corn and blend for 4 more minutes.
- Add the baking powder and the coconut flakes and blend it quickly (about 1 minute) in low speed. You don’t want to grind the flakes.
- Pour the mixture in the pan and bake it for about 30 minutes.
- It’s ready when you get that golden crust on top.
Dig in!