Brazilian Corn Cake with Coconut Flakes
Ingredients
- 2 ears of corn
- 3 eggs
- 2 cups cornmeal
- 2 cups milk
- 2 cups sugar (author used 1 cup plus a little)
- 1 cup oil
- 50g shredded coconut flakes
- 1 tablespoon baking powder
Preparation
Blend all liquid ingredients first
Add corn and cornmeal and blend until combined
Add baking powder and blend again
Add coconut and pulse 3 times
Pour batter into a pan greased with margarine and dusted with flour
Bake at 200Β°C until golden, about 40 to 50 minutes
Tips
Use the lid of the baking powder container to measure; fill the lid well to ensure the cake rises properly
The corn and cornmeal make the batter heavy, so using the correct amount of baking powder is crucial for the cake to rise
