Can I use fresh corn instead of canned?
Yes, absolutely! Use about 1.5 cups of fresh corn kernels, blanched briefly if desired, for an even fresher flavor.
DESSERT
Panamanian Corn and Coconut Cake with Dulce de Leche Drizzle
This delightful Panamanian corn and coconut cake offers a unique blend of sweet corn and tropical coconut flavors, creating a moist and tender dessert. Finished with a rich dulce de leche drizzle, it's a perfect treat for any occasion.
HOW TO MAKE IT
Let's cook.
01
Lightly grease and flour a 9-inch round cake pan. Set aside.
02
In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
03
In a separate medium bowl, combine the drained sweet corn kernels, full-fat coconut milk, melted unsalted butter, and eggs. Mix until well combined.
04
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to a tough cake.
05
Pour the batter into the prepared cake pan and spread evenly.
06
Bake at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
07
Remove the cake from the oven and let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
08
Once cooled, generously drizzle the dulce de leche over the top of the cake before serving.
About This Recipe
This delightful Panamanian corn and coconut cake offers a unique blend of sweet corn and tropical coconut flavors, creating a moist and tender dessert. Finished with a rich dulce de leche drizzle, it's a perfect treat for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra touch of flavor, you can add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients. Ensure your coconut milk is full-fat for the best texture and richness.
Easy Substitutions
If you don't have fresh corn, frozen corn (thawed and drained) works well. For a dairy-free option, use a plant-based butter alternative. If dulce de leche is unavailable, a simple caramel sauce can be used.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The dulce de leche drizzle can be added just before serving or stored separately.
Serving Suggestions
Serve slices of the cake with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted shredded coconut on top of the dulce de leche drizzle adds visual appeal and extra flavor. This cake pairs wonderfully with a cup of coffee or a tropical fruit smoothie. For a brunch treat, serve alongside fresh fruit salad.
Common Mistakes
Overmixing the batter: This will result in a tough, dense cake. Mix until just combined. Not draining the corn properly: Excess moisture can make the cake soggy. Ensure corn is well-drained. Baking at too high a temperature: This can cause the cake to brown too quickly on the outside and remain raw in the center. Stick to the recommended oven temperature. Not cooling completely before drizzling: If the cake is warm, the dulce de leche will melt and soak in too much, rather than forming a nice drizzle.
Frequently Asked Questions
How can I make my own dulce de leche?
You can make dulce de leche by simmering a can of sweetened condensed milk in a pot of water for 2-3 hours, ensuring the can is always submerged. Let it cool completely before opening.
Can this cake be made ahead of time?
Yes, this cake can be baked a day in advance. Store it covered at room temperature and drizzle with dulce de leche just before serving.
MORE TO KNOW
Achieving the perfect texture for this cake relies on not overmixing the batter. Overmixing develops the gluten in the flour, leading to a dense and chewy cake rather than a tender one. Mix until the ingredients are just combined, with no visible streaks of dry flour. The cornmeal adds a delightful texture and authentic flavor, so don't skip it!
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