Soft Cornmeal and Coconut Milk Cake
A wonderfully moist cake that brings tropical flavors straight to your table. The combination of fine cornmeal and creamy coconut milk creates a uniquely tender crumb that melts in your mouth. Perfect for afternoon tea or a casual dessert that feels just a little bit special.
🛒 Ingredients
12 servings
- 1¾ cups (200 g) fine cornmeal
- 1 cup (200 g) granulated sugar
- ¾ cup (200 ml) coconut milk
- ¾ cup (200 ml) whole milk
- 1 cup (120 g) all-purpose flour
- ½ cup (120 ml) neutral oil (sunflower or canola)
- 1 tablespoon (15 g) butter, for greasing
- 3 eggs, separated
- 2½ teaspoons (11 g) baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round cake pan.
- 2
Beat the egg whites to stiff peaks using a hand or stand mixer. Set aside.
- 3
In a large bowl, combine the cornmeal, flour, sugar, and oil, stirring until evenly blended.
- 4
Add the egg yolks and coconut milk, mixing until smooth and fully incorporated.
- 5
Gradually pour in the whole milk, stirring continuously, until a light, fluid batter forms.
- 6
Gently fold in the stiff egg whites using a spatula with circular motions to keep the batter airy.
- 7
Stir in the baking powder, give a final gentle mix, then pour the batter into the prepared pan.
- 8
Bake for 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow to cool before unmolding.
💡 Chef's Tip
For a richer coconut flavor, replace the whole milk entirely with extra coconut milk. Sprinkle shredded coconut over the batter just before baking to create a beautifully golden, crunchy topping.
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