Preheat oven to 350 degrees F and adjust the oven rack to the middle position. Butter and flour a 10-inch angel food cake pan. Reserve.

Combine the corn kernels and the milk in the jar of a blender and blend until smooth.

Add the coconut milk, cornmeal, sugar, oil, eggs, coconut and salt. Pulse until combined.

Add the baking powder and pulse one or two times, just to incorporate into the batter.

Pour the batter into the prepared cake pan, and bake for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Remove from the oven and immediately run a thin knife around the edges to loosen it. Let it cool slightly, about 20 minutes, then turn the cake into a cooling rack to finish cooling.

Slice and serve! Enjoy!