Sweet corn cake is a Brazilian bundt cake made with sweet corn (canned or fresh), cornmeal, and coconut in the kitchen blender. It's the perfect gluten-free dessert for June Festivals or to serve as an afternoon coffee cake just like our coconut cornmeal cake and Brazilian corn magic custard cake.
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Sweet Corn Cake
This simple corn cake is quick to make and quite tasty. It's the perfect treat to celebrate St. John and St. Peter during the June Festivals in Brazil.
It is made with coarse cornmeal and canned/fresh sweet corn, coconut milk, coconut flakes, grated Parmesan cheese, butter, salt, sugar, and baking powder.
It's soft, fluffy, and moist. It tastes and smells amazing!
We decorated it with a cake banner full of mini colorful flags to celebrate the corn harvest festivities.
Ready to make one of the best sweet corn cakes ever?
Brazilian June Festivals
Also known as Festas Juninas, the June Festivals are popular Brazilian festivities that take place in June.
As celebrants thank Saint John for the rain and the abundant corn harvest, an 'arraial' or huge event space is set up.
It is brightly decorated with strings of colorful flags and paper balloons, and filled with tents or rough stalls.
The festivities are lit up by sky lanterns, showers of fireworks, and bonfires.
People dress up in typical country bumpkin outfits, with straw hats, painted-on freckles, and gap-teeth, and women often sport checkered gingham dresses and pigtail braids.
There is live music, as well as quadrille folk dances that are organized around a mock bride and groom …
… And then, of course, there is the food — an attraction all its own!
The most typical items are usually made from corn, rice, peanuts, or coconut like these:
- Boiled or Grilled Corn on the Cob
- Mungunzá doce (Brazilian creamed corn),
- Canjica nordestina or curau (sweet corn pudding)
- Pamonha (Brazilian tamales)
- Cuscuz de milho (Brazilian cornmeal couscous)
- Sweet popcorn,
- Corn bundt cakes
- Arroz doce or rice pudding)
- Cocada (Brazilian coconut bars)
- Pé de moleque (Brazilian peanut brittle)
The most popular drink is quentão (Brazilian mulled wine)!
Ingredients and Substitutions
- Sweet corn – If using canned corn, drain the water very well and wash the grains before adding them to the blender. But if you prefer, use fresh corn kernels.
- Coconut milk – Use canned coconut milk which has a thick and creamy consistency. But if you don't like coconut, then replace it with whole milk.
- Eggs – Use large eggs, at room temperature.
- Unsalted Butter – Don't use margarine! Butter contains fatter and is essential to keep the cake from drying out.
- Granulated sugar
- Medium grind cornmeal – This type of cornmeal is perfect for baking because it produces moist cakes! Please do NOT use coarse cornmeal which absorbs more water and is ideal for polenta.
- Shredded coconut – I used the unsweetened type but you can use sweetened coconut flakes.
- Grated Parmesan cheese – It is salty and balances the sweetness of the other ingredients. It is commonly added to some Brazilian and Portuguese desserts and baking goods.
- Salt
- Baking Powder – It will help the sweet corn cake to rise in the oven and become fluffy.
How to make sweet corn cake
- Preheat the oven to 350° F (180° C). Grease very well a 10-inch (25 cm) ring pan and set it aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!
- In a blender, blend together all ingredients until obtaining a creamy and homogeneous mixture. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
- Pour mixture into the prepared pan and bake for about 30-35 minutes (mine baked in 35 minutes) or until a toothpick comes out clean.
- Let the sweet corn cake cool down completely on a rack (it will break apart if unmolded while still warm) and run a knife gently around the edges.
- Place an inverted plate on top and invert the sweet corn cake to unmold. This coffee cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk.
How to serve Brazilian corn cake
This blender cake is mildly sweet and can be served as an afternoon snack as follows:
- Warm with butter on top;
- At room temperature, accompanied by a cup of coffee;
- Chilled and drizzled with sweetened condensed milk on top.
Storage
Store this sweet corn cake well covered (so it doesn't dry out) for up to 3 days at room temperature or in the fridge in an airtight container for up to 5 days.
Freeze for up to 2 months. To do this, let it cool and wrap it first with parchment paper and then with aluminum foil or plastic wrap.
Other corn recipes
- Brazilian Corn Chowder
- Creamy Corn Gratin
- Italian Corn Bread
- Corn Muffins
- Brazilian tamale casserole
- Portuguese Corn Bread
PIN & ENJOY!
Sweet Corn Cake
Equipment
- 1 bundt pan
Ingredients
- 1 cup yellow corn kernels fresh or canned. If using canned corn, drain before measuring (about 200 grams)
- 1 cup coconut milk
- ¼ cup water
- 3 large eggs at room temperature
- 9 tablespoon unsalted butter melted (plus more to grease the pan)
- 1⅓ cup granulated sugar
- 2 cups medium grind yellow cornmeal Please do NOT use coarse cornmeal for polenta
- 2 tablespoons unsweetened coconut flakes if you prefer, use the sweetened one
- 3 tablespoons grated Parmesan cheese
- 1 pinch salt
- 1 tablespoon baking powder
Instructions
- Preheat the oven to 350° F (180° C). Grease very well a 10-inch (25 cm) ring pan and set it aside. NOTE: Grease the entire pan well. Do NOT miss one single corner!
- In a blender, blend together all ingredients until obtaining a creamy and homogeneous mixture. You may need to stop the blender once or twice to stir in the mixture, making it easier to blend together the ingredients.
- Pour mixture into the prepared pan and bake for about 30-35 minutes (mine baked in 35 minutes) or until a toothpick comes out clean.
- Let the sweet corn cake cool down completely on a rack (it will break apart if unmolded while still warm) and run a knife gently around the edges.
- Place an inverted plate on top and invert the sweet corn cake to unmold. This coffee cake is mildly sweet and can be served either for breakfast or as a snack -- warm with butter, at room temperature accompanied by a cup of coffee, or chilled and drizzled with sweetened condensed milk.
Recipe Notes
Nutrition
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Post first published on June 9th, 2014.
Receitas Toda Hora says
I loved corn recipes are common here in Brazil and all are very good.
Francesca says
This looks WONDERFULLY moist and delicious... plus Im a big fan of one-pot yum yums 🙂
Denise Browning says
Thank you, Francesca! It certainly makes one's life much easier.
Kumar's Kitchen says
a beautiful post Denise....so full of energy and color....we are total nuts over corn meal anything...as a bundt cake is so tempting....a must try,thanks so much 🙂
Denise Browning says
You won't regret for trying this recipe, Kumar!
Shashi @ RunninSrilankan says
This corn bundt cake looks so moist - wow, Denise! Amazing job! Love the coconut milk and coconut flakes in it!
Denise Browning says
Thanks, Shashi! It is already a family fave.
Sugar et al says
I so want to eat this cake! Moist and stunning to look at. Love the cake and the precious picture of your daughters.
Denise Browning says
Thank you, Sonali! Like their Momma, they love these festivals.
John@Kitchen Riffs says
Wow, this is terrific! And an unusual (to me!) recipe. Really easy, too -- thanks so much.
Denise Browning says
Thank you for always stopping by, John!
Little Cooking Tips says
Fantastic bundt Denise! What we like bout this, is that's is a super easy no-fuss cake! You simply blend and bake! Wow:) And we never had one with corn yet, so this is a good opportunity to try one!
Thanx for sharing, and have a wonderful week! Good luck to Brazil on the premiere of the World Cup tomorrow!
Love, Panos-Mirella
Denise Browning says
Thank you Panos and Mirella! I do appreciate it... Good luck to Greece as well!
I hope you try this corn cake one day!
Coffee and Crumpets says
What a wonderful recipe! I love corn so that's a great start, and coconut, and then you just blend and pour? Love recipes like this! It's going on my must make list for when the local corn comes in!
Denise Browning says
I hope you make this cake and enjoy it with a cup of coffee, Nazneen!
Chris @ The Café Sucré Farine says
This looks amazingly moist and so delicious. I love that you can throw everything in the blender. Perfect!!
Denise Browning says
Thanks, Chris! This cake is really quite easy to make...
traditionallymodernfood says
Moist cake.. Looks delicious
Denise Browning says
Thank you so much!
Denise Browning says
Thank you!
Mi Vida en un Dulce says
I really enjoy traditions, and I think that when you are out of your country, it becomes more important, ritgh? It's great that your kids also enjoy it.
Denise Browning says
You are right, Nydia! And my kids enjoy these festivities a lot.
Cassis says
Look so good, and very delicious. I love June Festival, really, I hope all year for this. And corn bundt , this my favorite in the world, haha. So much love <3
Denise Browning says
Thank you, dear Cassis! I hope you try this super easy to make corn cake. I made it for the first time and already became a fave of mine.
Denise Browning says
Thank you, dear Cassis! I made this for the first time and already became a fave of mine. Happy São João!
Deb says
I love the pairing of corn and coconut! What a wonderful aroma must fill the kitchen when baking this festival cake. And the sunny yellow color just screams summer!
Denise Browning says
Thank you so much, Deb! I wish I would still have a slice of it to accompany with a cup of coffee now.
Julia | JuliasAlbum.com says
What a great looking, festive cake! Love the yellow color. Your daughters are so beautiful, by the way, just like their mother! 🙂
Denise Browning says
Hi, Julia! Thank you so much... They have grown so fast! My family and I are enjoy a lot these festivities and corn dishes. This cake is one of them because it is super easy and tasty!
Pamela @ Brooklyn Farm Girl says
This bundt cake looks oh so moist and oh so very delicious! Craving a big piece right now!
Denise Browning says
Thanks, Pamela! I am craving it this week again. It disappeared quite fast. 🙂
Raymund says
Look how moist that is in the middle! I know I will love this
Denise Browning says
Thank you, Raymund! Enjoy... I made this for the first time and absolutely loved it.