Mexican · Dessert
Mexican Sweet Corn Cake
A dense, lightly sweet Mexican corn cake built on masa harina and cake flour, enriched with condensed milk and coconut cream for a custardy, golden crumb, finished with a tangy sour cream topping and toasted coconut.
$1
15 minsPrep
32 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
346Calories
5.2gProtein
20.2gFat
38.1gCarbs
21.8gSugar
1.2gFiber
489mgSodium
91mgChol
13.1gSat Fat
148mgPotassium
75mgCalcium
1.2mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager Beer
local
Agua Fresca de Elote
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C and grease a 10cm/4 inch cake tin, lining the base with a disc of parchment.
2
Whisk the masa harina, cake flour, baking powder and salt together in a small bowl and set aside.
3
In a separate bowl, cream the softened butter and sugar until pale, about 2 minutes by hand or with a hand-mixer.
4
Beat in the egg until fully incorporated, then stir in the condensed milk, coconut cream and whole milk until smooth.
5
Fold the dry ingredients into the wet mixture in two additions, mixing just until no streaks of flour remain - do not overbeat.
6
Pour the batter into the prepared tin, smooth the top, and bake for 30-34 minutes until a skewer inserted in the centre comes out clean and the top springs back.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely, about 25 minutes.
8
Once cooled, spread the sour cream over the top of the cake and scatter over the toasted desiccated coconut just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18g18g Masa Harina
- 22g22g Cake Flour
- 3g3g Baking Powder
- 1g1g Salt
- 28g28g Butter, softened
- 30g30g Sugar White
- 28g28g Egg, beaten
- 20g20g Condensed Milk
- 16g16g Coconut Cream
- 10g10g Whole Milk
- 20g20g Sour Cream, 1
- 4g4g Coconut Desiccated, toasted, 1
