Corn and coconut soup, coconut creamed corn… two alliterative flavours that pair together in decadent heaven. So I put them together in cake. Ooh, yeah.
The fields of corn wave at the roadside, nodding their blonde wayward hairdos at me sagely. You are somewhere new, changes are afoot all around, they whisper, but this is right, you are home. The fields are different ones but they are the same. The cornfields of my childhood weren’t the same as the cornfields of my teenagedom. Then those cornfields made way for the early adult cornfields in a new country, a new world. Now I’ve moved again but still, cornfields. Always cornfields. Comforting fields of giants.
Now I have taken their golden pearls and made cake.
This moist, mild cake has faint corn undertones with the coconut. I reduced the fat content by adding Greek yogurt and put in less sugar so it isn’t sickly sweet but still cakelike. Then I boiled the leftover corn cobs into a quick corn cob jelly to sweeten up the cake a little more. The corn cob jelly is a revelation. So easy to make and absolutely gorgeous. It tastes like honey! I adapted the jelly recipe from this corn cob jelly.
- 4 ears of corn
- 145g (3/4 cup) sugar
- 1 tablespoon pectin
- 2 jam jars, sterilized
- 4 ears of corn (as used for the jelly), or 450g (4 cups) cooked corn kernels
- 170g, (¾ cup) unsalted butter, softened
- 200g (1 cup) sugar
- 3 eggs
- 150g (1 ¼ cup) plain Greek yogurt
- 240 ml (1 cup) coconut milk
- 1 teaspoon vanilla extract
- 450g (4 cups) plain (all-purpose) flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 75g (1 cup) shredded coconut
- Coconut cream, chilled and whipped
- Shaved coconut (optional)
- 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.
- Preheat the oven to 160C/325F. 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.
More corn? Try these recipes to use it up:
Grilled asparagus and sweetcorn salad in a peanut and chive dressing
Summer tomato and corn pasta salad
Sweetcorn, Pea and Smoked Tofu soup
Roasted corn with lime chili butter
Smokey double corn fritters with guac
Tomato and skillet corn quinoa salad
What to do with the leftover corn silk? Try corn silk tea!