Here is an easy and wonderful canned corn cake recipe with shredded coconut made in the air fryer, perfect for enjoying with your family during afternoon tea. Beyond being a comforting, heartwarming cake, it’s also incredibly easy to make. Let’s get to the recipe!
Ingredients for the air fryer canned corn and coconut cake:
- 1/2 can of corn (drained);
- 1 cup cornmeal (coarse ground cornmeal/polenta works best);
- 1 cup all-purpose flour;
- 1 cup granulated sugar;
- 1/2 cup milk;
- 2 tablespoons melted butter;
- 1 cup shredded coconut (unsweetened);
- 2 large eggs;
- 1 teaspoon baking powder.
How to make corn and coconut cake in the air fryer:
- In a blender, combine the corn, cornmeal, sugar, milk, melted butter, and eggs;
- Blend everything well and set aside;
- In a separate bowl, combine the flour and shredded coconut and mix;
- Pour the blender mixture into the bowl with the flour and coconut and stir until combined;
- Gently fold in the baking powder;
- Grease an air fryer-safe baking pan with butter and a light dusting of flour;
- Pour the batter evenly into the pan;
- Bake in the air fryer at 300°F (150°C) for 30 minutes;
- Then, increase the temperature to 350°F (180°C) and bake for an additional 5 minutes until golden;
- Let it cool before removing from the pan. Enjoy!
Pro Tips:
If you like, add a pinch of fennel seeds to the batter for a unique twist. A guava paste glaze (goiabada) pairs beautifully with this cake. Give it a try!
Did you know?
Corn cake with shredded coconut is a staple of Northeastern Brazilian cuisine, where corn is a fundamental ingredient used in a wide variety of traditional recipes.
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