Blender Corn Cake (No Wheat Flour or Milk)

Place the drained corn (without the liquid), coconut milk, granulated sugar, eggs, and oil into the blender.

Add the salt, flaked cornmeal, dry shredded coconut, and baking powder to the blender.

Blend all ingredients in the blender for about 3 minutes, until a smooth batter forms.

Grease a rectangular baking pan (suggested size: 11x7x2 inches) using oil and fine ground cornmeal.

Pour the batter into the greased pan and prepare to place it in the oven.

Optionally, spread the cream cheese spread over the batter in the pan, lightly swirling the surface for decoration.

Bake the batter in a preheated oven at 338°F (if using an electric oven with top and bottom heating) or at 356°F (if using a conventional oven).

Continue baking for about 45 minutes, or until a toothpick inserted into the center of the cake comes out dry and clean.

Remove the cake from the oven and let it cool for about one hour before serving.