Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup shredded coconut
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup canned corn kernels, drained and rinsed
For the Lime Glaze:
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon whole milk
Special equipment needed:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan with butter or cooking spray.
2. In a large mixing bowl, whisk together the flour, cornmeal, shredded coconut, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the canned corn kernels.
5. Pour the batter into the prepared cake pan and smooth out the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. While the cake is baking, make the lime glaze. In a small mixing bowl, whisk together the powdered sugar, lime juice, and milk until smooth.
8. Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a cooling rack to cool completely.
9. Once the cake has cooled, pour the lime glaze over the top of the cake, using a spatula to spread it evenly.
10. Serve the coconut and corn cake with lime glaze immediately or store it in an airtight container for up to 3 days.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 317
Fat: 13g
Carbohydrates: 47g
Protein: 5g
Fiber: 2g
Sugar: 26g
Substitutions for ingredients:
- You can use sweetened shredded coconut instead of unsweetened if you prefer a sweeter cake.
- Fresh corn kernels can be used instead of canned corn kernels.
- You can use lime zest instead of lime juice in the glaze.
Variations:
- Add 1/2 cup of chopped macadamia nuts to the batter for added crunch and flavor.
- Replace the lime glaze with a coconut cream cheese frosting for a richer cake.
Tips and tricks:
- Make sure to drain and rinse the canned corn kernels before adding them to the batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before adding the glaze to prevent it from melting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and sprinkle some shredded coconut on top for added texture.
Garnishes:
Sprinkle some lime zest or chopped macadamia nuts on top of the glaze for added flavor and texture.
Pairings:
Serve the cake with a cup of hot tea or coffee for a delicious afternoon treat.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream would pair well with this cake.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try reducing the amount of milk in the recipe.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the cake. Store the cake in an airtight container to prevent contamination.
Food history:
Coconut and corn are staple ingredients in many tropical cuisines, including those of the Caribbean and South America. This cake is a fusion of these two ingredients, with the addition of lime glaze for a tangy twist.
Flavor profiles:
This cake has a sweet and nutty flavor from the coconut and corn, with a tangy and zesty kick from the lime glaze.
Serving suggestions:
Serve this cake as a dessert or a sweet snack with a cup of tea or coffee.
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