In the Blender, add 8 ears of corn. First add only half of it. Add 3 tablespoons of butter, 1 pinch of salt, 1 ½ teacup of sugar and 250ml of milk. Close it and beat it very well.
Now add the rest of the corn, ½ teacup of grated coconut and beat again. Transfer to a greased and floured shape, and take to preheated oven at 356°F for 50 minutes.
In the Blender, add 5 ears of corn, 500ml of milk, 1 pinch of salt and beat again. Transfer to a pan, passing the mixture through a sieve. Add 1 ½ teacup of sugar, turn on medium heat and stir until it thickens.
Pour the curau over the cake. Take to refrigerator for 2 hours.