Brazilian Coconut Corn Cake
A wonderfully moist and fragrant cake inspired by the tropical flavors of Brazil, blending sweet cornmeal with creamy coconut milk for an irresistible result. Its unique texture — tender yet substantial — makes it perfect for feeding a crowd at parties or afternoon gatherings. Simple to prepare and endlessly satisfying, this cake is sure to become a household favorite.
🛒 Ingredients
20 servings
- 2 cups fine cornmeal
- 4 eggs
- 3 tablespoons unsalted butter, softened
- 2 cups granulated sugar
- 200 ml (7 fl oz) coconut milk
- 200 ml (7 fl oz) whole milk
- 1 cup all-purpose flour
- 1 heaping tablespoon baking powder
- 2 tablespoons shredded coconut or grated cheese (to taste)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Cook the cornmeal into a thick porridge following the package instructions, then set aside to cool slightly.
- 2
In a blender, combine the eggs, softened butter, and sugar and blend for 2 minutes until smooth and creamy.
- 3
Add the cooled cornmeal porridge and whole milk to the blender and mix until fully incorporated.
- 4
Transfer the mixture to a large bowl and gently fold in the flour, coconut milk, and shredded coconut in stages, using a spatula.
- 5
Add the baking powder last and stir gently with a folding motion to maintain its leavening power.
- 6
Preheat the oven to 350 °F (180 °C). Grease and flour a 10-inch (25 cm) round cake pan.
- 7
Pour the batter into the prepared pan and bake for 40–45 minutes until golden brown on top and a skewer inserted in the center comes out clean.
- 8
Cool in the pan for 10 minutes before unmolding. Serve at room temperature.
💡 Chef's Tip
Stir in a teaspoon of vanilla extract for extra warmth. Swap the shredded coconut for grated parmesan to create a delicious sweet-savory twist popular across Brazil. Keeps well wrapped at room temperature for up to 3 days.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
