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Ingredients
- 5 ears of corn
- 1 14 ounce can sweetened condensed milk
- 1/2 cup coconut milk
- 4 tablespoons melted butter
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
Preparation
Step 1
1.Preheat oven to 350 degrees. Grease a 9 inch springform pan and wrap the outside securely with tin foil.
2.Working over a wide, shallow pan (I use a lasagna pan), cut the kernels off the corn cobs with a sharp knife. Scrape the cobs to extract the milky juice from the cob and add to the pan with the kernels. Reserve 1 cup of corn kernels.
3.In a blender, combine all ingredients except the reserved corn kernels. Blend until thoroughly mixed and almost smooth, about 1 minute. Stir in remaining kernels. Pour mixture into the springform pan and place on a baking sheet. Bake for about an hour and fifteen minutes, until the top of the cake is golden brown. Let cool before removing the sides from the pan.