Latin American•comfort
Coconut Cornmeal Cake (Bolo de Fubá com Coco)
An easy to make coconut cornmeal cake with a creamy center that it is to die for. It is basically prepared in the blender and baked. So comforting!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups milk
- 2 large eggs (at room temperature)
- 1-1/2 cup sugar
- 1 tablespoon butter (softened)
- 1/4 cup corn starch
- 1/2 cup cornmeal
- 1-1/2 tablespoon all purpose flour
- 1/4 cup grated parmesan cheese
- 3/4 cup shredded coconut
- 1/2 tablespoon baking powder
Instructions
- 1
Preheat the oven to 350 F (180º C).
- 2
Grease and flour a medium round baking pan. Mix all the ingredients in the blender until well blended and homogeneous. Pour batter into the pan.
- 3
Bake for about 45 -50 minutes (half way, cover loosely with a sheet of aluminum foil to avoid a dark top).
- 4
Let cool for a while on a wire rack and plate when slightly warm.
- 5
Serve decorated with either coconut flakes or powdered sugar on top.