Bolo de Milho e CocoCoconut Corn Cake
A tender cake scented with coconut milk and built on corn flour for a soft crumb with a lightly rustic texture. It is simple, fragrant, and especially good served with tea or coffee.
Prep
15m
Cook
40m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 240gCorn Flour
- 120gAll-Purpose Flour
- 240mlCoconut Milk
- 3pcsEgg
- 220gWhite Sugar
- 110mlVegetable Oil
Greasing
- 10mlVegetable Oil
Batter
- 10gBaking Powder
- 3gSalt
- 5mlVanilla Extract
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F) and brush a 20 cm (8-inch) cake pan with the vegetable oil.
- 02
Whisk the eggs and white sugar together until smooth and slightly thickened.
- 03
Whisk in the vegetable oil, coconut milk, and vanilla extract.
- 04
In another bowl, combine the corn flour, all-purpose flour, baking powder, and salt.
- 05
Fold the dry ingredients into the wet mixture until you have a smooth batter.
- 06
Pour the batter into the tin and bake until golden and set in the center.
- 07
Let the cake cool before slicing and serving.
Ratings & Reviews
Log in to rate and review this recipe.