Coconut Cornmeal Cake
A soft, golden cornmeal cake bursting with the tropical sweetness of shredded coconut. This Brazilian-inspired treat is wonderfully moist, simple to prepare, and perfect for afternoon tea or a comforting dessert. Every bite delivers a delightful mix of rustic corn flavor and coconut warmth.
🛒 Ingredients
10 servings
- 240 g (2 cups) fine cornmeal
- 375 ml (1½ cups) whole milk
- 4 eggs, separated
- 200 g (1 cup) granulated sugar
- 45 g (3 tbsp) melted margarine or butter
- 20 g (2 tbsp) all-purpose flour
- 10 g (1 tbsp) baking powder
- 50 g (½ cup) shredded coconut
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Directions
- 1
Preheat your oven to 170 °C (340 °F). Grease and flour a cake pan.
- 2
Beat the egg whites to stiff peaks and set aside in the refrigerator.
- 3
Using an electric mixer, beat the egg yolks with the sugar and melted margarine until light and creamy.
- 4
Add the milk, cornmeal, flour, shredded coconut, and baking powder. Mix until a smooth, even batter forms.
- 5
Gently fold the beaten egg whites into the batter using a spatula, with slow circular movements from bottom to top to keep them airy.
- 6
Pour the batter into the prepared pan and bake at low heat for about 45 minutes, until a toothpick inserted in the center comes out clean.
- 7
Cool for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Lightly toast the shredded coconut in a dry pan before adding it to the batter for a deeper flavor. A dusting of powdered sugar on top makes for a beautiful presentation.
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