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Loading...This Guinean sweet corn cake is a moist, tender dessert that reflects the Portuguese culinary influence woven through Guinea's coastal cooking. Fresh corn is blended with creamy coconut milk, lime zest, and a touch of vanilla for a fragrant, lightly sweet loaf that pairs beautifully with coffee or tea. It is commonly sold by street vendors and served at family gatherings across the capital Conakry and beyond.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 305 kcalCalories
- 12 gFat
- 7 gSaturated Fat
- 45 gCarbs
- 2 gFiber
- 22 gSugar
- 6 gProtein
- 180 mgSodium
- 220 mgPotassium
- 55 mgCalcium
- 1.5 mgIron
- 5 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the batter
- 2 cups fresh corn kernels (from about 3 medium ears)
- 1 cup full-fat coconut milk, well shaken
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
For the dry mix
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tbsp finely grated lime zest
- 1/4 tsp fine sea salt
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or loaf pan with butter and lightly dust with flour, tapping out the excess.
- In a blender or food processor, combine the fresh corn kernels, coconut milk, eggs, sugar, melted butter, and vanilla. Pulse until the corn is broken down but the mixture still has a little texture, about 30 seconds.
- In a separate bowl, whisk together the flour, baking powder, lime zest, and salt until evenly combined.
- Pour the wet corn mixture into the dry ingredients and gently fold with a spatula just until no streaks of flour remain; do not overmix.
- Transfer the batter to the prepared pan, smoothing the top, and bake on the middle rack for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out with only moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
- Dust lightly with powdered sugar if desired, slice into wedges, and serve at room temperature with a small cup of strong coffee or spiced tea.
Cook’s Notes
- Fresh corn gives the best sweet, milky flavor, but thawed frozen corn kernels work well in the off-season.
- For a richer cake, substitute 1/4 cup of the coconut milk with cream or add 2 tablespoons of shredded unsweetened coconut to the batter.
- Do not overblend the corn mixture; a few small flecks of corn add pleasant texture and visual appeal.
- The cake keeps in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Serve slightly warmed with a spoonful of whipped coconut cream for an indulgent dessert.
