Corn and coconut are a beloved duo in both sweet and savory cooking across Southeast Asia. It’s a classic combination that harmonizes much like peanut butter and jelly. But softer, gentler. More nuanced. An unassuming perpetual crowd-pleaser.
This recipe transforms Filipino maja blanca, a corn-studded coconut gelatin, into a luscious custard-covered cake. Creamy corn puree adds a warm buttery tone and extra moisture to the fluffy cake. The thick blanket of ivory coconut pudding on top is silky and supple but stable enough to cut neatly into squares. A hint of lemon pierces through the richness, while a pile of toasted coconut lends a nutty crunch to every mouthful.
Makes one 9-inch (23cm) square cake)
WHAT YOU NEED
For the Sweet Corn Cake and Garnish
One 312g can corn kernels, drained
2 large eggs, at room temperature
¾ cup (156g) neutral oil
½ cup (100g) granulated sugar
1 tablespoon (15g) fresh lemon juice
½ teaspoon kosher salt
1¼ cups (156g) all-purpose flour
1 teaspoon baking powder
For the Coconut Pudding
Two 400ml cans unsweetened coconut milk
1 cup (200g granulated sugar
½ cup (66g cornstarch
¼ teaspoon kosher salt
1 tablespoon (15g) fresh lemon juice
2 teaspoons coconut extract
1 cup (50g) unsweetened shredded coconut, toasted
WHAT TO DO
For the sweet corn cake
Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) square cake pan with cooking spray and line the bottom with parchment paper.
In a small food processor, add the corn and puree until creamy but still a little chunky. Transfer to a large bowl and whisk in the eggs, oil, sugar, lemon juice, and salt. Whisk in the flour and baking powder until just combined.
Scrape the batter into the prepared pan and smooth into an even layer. Bake until the top is dry and a toothpick inserted into the centre of the cake comes out clean, about 25 minutes. Transfer the pan to a wire rack and let cool completely.
For the coconut pudding
In a large saucepan, whisk together the coconut milk, sugar, cornstarch, and salt. Cook over medium-high heat, whisking constantly, until thick like pudding, about 5 minutes.
Transfer the pudding to a medium bowl, and whisk in the lemon juice and coconut extract. Cover with plastic wrap so it touches the surface of the pudding directly (this will prevent a skin from forming). Let cool at room temperature for 30 minutes (it should still be a little warm).
To assemble
Spread the coconut pudding over the cake and top with the toasted coconut. Cover with foil and refrigerate until firm, at least 3 hours.
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