Creamy Corn Cake Directions:
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Preheat oven to 350°F (180°C). Grease and flour a medium bundt or rectangular baking pan.
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In a blender, combine corn, sweetened condensed milk, whole milk, eggs, and melted butter. Blend until smooth.
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Add shredded coconut and baking powder. Blend briefly just to incorporate.
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Pour the batter into the prepared pan.
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Bake for 40 minutes, or until the top is golden and the center is set.
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Let the cake cool completely before removing from the pan.
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Slice and serve. The soft, custard-like texture will melt in your mouth just like a flan.
WW Points Calculation:
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2 cups canned corn: 0.00
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1 can sweetened condensed milk (14 oz): 24.00
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1 can whole milk (14 oz): 6.00
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3 large eggs: 0.00
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1 tbsp unsalted butter: 5.00
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1 cup unsweetened shredded coconut: 6.00
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1 tbsp baking powder: 0.00
Total Points: 41.00
Servings: 10
Per Serving: 4.10 points
Nutrition Information:
Calories: 196
Fat: 8g
Protein: 6g
Carbohydrates: 27g
Sugar: 18g
Sodium: 115mg
I'm waiting for your comments! Enjoy!
