Creamy Brazilian Cornmeal & Coconut Cake
A soft, melt-in-your-mouth cake inspired by Brazilian cuisine, combining the gentle rustic sweetness of cornmeal with the irresistible aroma of shredded coconut. Its golden, creamy texture makes it a showstopper at any table — and it serves a crowd effortlessly. The best part? Everything goes straight into the blender!
🛒 Ingredients
20 servings
- 4 cups (1 litre) whole milk
- 3 eggs
- 3 cups (600 g) sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter or margarine
- ½ cup (70 g) cornstarch
- 1 cup (150 g) fine cornmeal or polenta
- 1½ cups (200 g) shredded coconut
- 1½ cups (150 g) grated Parmesan or Gruyère cheese
- 1 teaspoon (11 g) baking powder
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease a large baking dish, approximately 12×8 inches (30×20 cm), with butter.
- 2
Place all ingredients into a blender: milk, eggs, sugar, flour, butter, cornstarch, cornmeal, shredded coconut, grated cheese and baking powder.
- 3
Blend on high speed for 2–3 minutes until the batter is completely smooth and well combined.
- 4
Pour the batter into the prepared dish. The mixture will be quite liquid — that is perfectly normal; it will set during baking.
- 5
Bake for 45–50 minutes, or until the top is deep golden and a toothpick inserted in the centre comes out clean.
- 6
Allow the cake to cool completely in the pan before slicing into squares. It firms up beautifully as it cools, revealing its signature creamy texture.
💡 Chef's Tip
Sprinkle extra shredded coconut on top before baking for a beautiful golden crust. This cake keeps well in the fridge for up to 3 days in an airtight container — and tastes even better the next day!
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