Makes 1 cake | Prep time: 5 minutes | Cooking time: 45/50 minutes |


1x400g can of corn
160g spelt flour
100g polenta
50g desiccated coconut
2 tsp baking powder
1 tsp turmeric
160g coconut sugar
Pinch of salt
1 tsp vanilla
250ml coconut milk or any of your choice
100g rapseed oil
4 eggs
1 lemon zest
Sprinkle of coconut sugar
Sprinkle of desiccated coconut

Pre-heat the oven to 180 degrees.

Place the corn, eggs, coconut sugar, vanilla, milk and oil in a blender. Process until you have a smooth batter. In a bowl sift all the dry ingredients, add the lemon zest. Then add the corn mixture into the bowl and combine well. Pour the mixture into a 25cm baking tin, sprinkle with coconut sugar.

Bake for 45 to 50 minutes.

Serve it with a good sprinkle of desiccated coconut.