Brazilian Sweet Corn and Coconut Cake
Ingredients
- 1 1/2 cans corn, drained
- 2 cups cornmeal
- 1 1/2 cups sugar
- 1 small can coconut milk
- 1/2 cup milk
- 3/4 cup oil
- 1 tablespoon baking powder
- a pinch of salt
- 4 eggs
- 1 small (50g) package shredded coconut
- butter, for greasing
- sugar, for dusting
Preparation
Preheat the oven to 160Β°C
Grease a bundt pan with butter and dust with sugar
In a blender, blend the coconut milk, milk, oil, and eggs
Add the baking powder, salt, corn, cornmeal, and sugar and blend until smooth, about 3 minutes
Turn off the blender
Add the shredded coconut, mix with a silicone spatula, and transfer to the pan
Bake the cake for approximately 60 minutes, until risen, golden, and firm; a toothpick inserted in the center should come out clean
Remove from the oven, let cool, and unmold onto a plate
Notes
Recipe credit: @marcelokatsuki
