Recipe Ingredients:
- 6.8 fl oz (200 ml) of coconut milk
- 20.3 fl oz (600 ml) of whole milk
- 3 tablespoons of margarine at room temperature
- 2 cups (480 ml/16.2 fl oz) of sugar
- 8 ears of fresh corn (cut the kernels off)
- Note: The cup size is 240ml/8.1 fl oz
Instructions:
Start by removing the corn kernels from the cobs. Place half of the kernels in a blender.
Add the remaining ingredients to the blender and blend well until everything is well combined.
Gradually add the rest of the corn, blending in batches. Blend for an additional 5 minutes to ensure a smooth mixture.
Grease and flour a baking pan. Pour the mixture into the prepared pan and bake in a preheated oven at 392°F (200°C) for about 55 minutes.
Once done, remove the cake from the oven and allow it to cool slightly before removing it from the pan.
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