Brazilian Corn Magic Custard Cake is a mildly sweet, flan-like coffee cake easily prepared in a blender and then baked in a ring baking pan.
The June Festivals (“festas juninas“) are popular Brazilian festivities that take place in June in Brazil… And we will be celebrating these cultural festivities this year with Brazilian Corn Magic Custard Cake. This delish cake with a flan-like consistency, known there as “Bolo Pega Marido de Milho” or “Bolo Engorda Marido de Milho,” is prepared in the kitchen blender. Yep, basically the blender and oven do most of the work for us. 🙂 Don’t believe me? Well, check it out for yourself…
As people express their thanks to Saint John for the rain and the abundant corn harvest, a huge event space (arraial) is set up. It’s brightly decorated with strings of colorful flags and paper balloons, and filled with tents or crude stalls. The festivities are all illuminated with sky lanterns, showers of fireworks, and bonfires. It is big party… for all the senses!
People dress up in typical country bumpkin outfits with straw hats, painted-on freckles, and gap-teeth, and women often sport checkered gingham dresses and pigtail braids. My kids, as you can see, are the living image of Brazilian hillbillies!
Our Brazilian Corn Magic Custard Cake is super easy to make since the ingredients are simply mixed together in a blender and then baked in a ring baking pan. As I mentioned earlier, the blender and the oven do most of the work for us. 🙂 One curiosity about this cake is that it doesn’t take any baking powder, yet it still rises as it does.
Canned coconut milk is used instead of whole milk, making a perfect pairing with corn — a staple in Brazil.
This Brazilian Corn Magic Custard Cake is a coffee cake and ever so mildly sweet. It is perfect for serving either at breakfast or as a snack (with or without the coconut glaze), at room temperature or chilled accompanied by a cup of coffee.
Fortunately, you don’t have to be in Brazil, celebrating Festas Juninas, in order to try this Brazilian Corn Magic Custard Cake…
Enjoy!
TO PIN TILL YOU DROP:
Brazilian Corn Magic Custard Cake
Ingredients
- 1 (15.25-ounce) can sweet whole kernel corn, drained
- 2 1/3 cups canned coconut milk
- 1(14-ounce) can sweetened condensed milk
- 1 cup all-purpose flour
- 2 cups sugar
- 3 large eggs at room temperature
- 3 Tablespoons unsalted butter, melted
- 1/3 cup powdered sugar
- 2 Tablespoons canned coconut milk
- 1/4 cup sweetened coconut flakes
Instructions
- Preheat oven to 392 degrees F (200°C). Grease and flour a 10-inch ring pan and set aside.
- Blend corn and coconut milk in the blender until obtaining a creamy mixture. Strain the mixture into a bowl and reserve.
- Wash blender quickly to remove corn leftovers and blend well the reserved mixture with sweetened condensed milk, flour, sugar, eggs, and butter until obtaining a homogeneous mixture. You may have to stop the blender once or twice to scrape flour down the blender walls. Make sure mixture has no lumps.
- Place mixture into the prepared baking pan and bake cake for about 50-60 minutes or until a toothpick comes out mostly clean. A sheet of aluminum foil may be placed loosely on top of the pan during the last 25-30 minutes of the baking process in order to avoid excess browning.
- Remove baking pan from the oven and place on a rack to cool down. You can run a knife around to help loosen the cake. Invert onto a serving plate and serve as is or with a coconut glaze.
- For the coconut glaze (optional), whisk well the powdered sugar and coconut milk together until no lumps are found. Drizzle over the cake and sprinkle the coconut flakes on top. Enjoy! If desired, cover the cake and refrigerate. Chilled (and on the second day) it is even more delicious than at room temperature and on the first day.
Raymund
June 6, 2017 at 5:38 amLook like this will have an interesting but pleasant texture. So intrigued, have to make this
Chris Scheuer
June 6, 2017 at 7:06 amThis looks wonderful Denise and so unique!
Cristina
June 6, 2017 at 12:51 pmVou fazer!!!!
Denise Browning
June 6, 2017 at 2:49 pmFaca mesmo, Cristina! Eh delicia pura. Eu comi quase todo sozinha. 🙂
Mi Vida en un Dulce
June 6, 2017 at 4:54 pmThis reminds me the Brazilian Carrot Cake, the one that is made in a blender. I like it so much, so I think this corn cake will be great too.
Deb|EastofEdenCooking
June 6, 2017 at 5:45 pmThe sunshine yellow color of this gorgeous Magic Custard Cake brings a smile! It just screams a summer celebration! A fabulous Brazilian recipe.
John/Kitchen Riffs
June 7, 2017 at 9:24 amNeat dish! Never had this — sounds so flavorful. And who can resist that color? Really nice — thanks.
Abbe@This is How I Cook
June 7, 2017 at 10:38 pmI love corn and the cute pictures of those gorgeous daughters of yours! This cake sounds like something I must try!
Juliana
June 10, 2017 at 3:44 pmThis cake looks amazing Denise…you brought so many great memories from Brazil…I will definitely try this cake.
Your girls look so cute…I used to love Festa Juninas…and all the traditional food.
Have a wonderful weekend 🙂
Anna @ shenANNAgans
June 11, 2017 at 6:26 amI saw your pictures on Instagram and was totally intirgued by this dish. Looks beautiful, love the vibrant color so much too.
Cathleen @ A Taste of Madness
June 11, 2017 at 3:55 pmThis truly does look magic! My mom would always make desserts with corn and coconut and I loved it! Such a good combo.
Denise Browning
June 11, 2017 at 4:24 pmThank you! So glad to know that other people in the world use the tasty combo of flavors to make amazing treats.
Little Cooking Tips
June 14, 2017 at 1:19 amWhen we saw that this was a Brazilian magic custard we knew it would contain sweetened condensed milk:) And we LOVE it. Festas Juninas sounds awesome, must be so cool celebrate in such funny way!
The recipe is very easy and we bet it’ll taste amazing. Would you add some vanilla as well or is it totally unnecessary?
Thank you for the yummy treat! xoxoxo
Denise Browning
June 14, 2017 at 12:39 pmHello, friends!
You are welcome to add a few drops of pure vanilla extract. I don’t do it because I don’t want to take flavor away from the corn and coconut milk. Sending hugs!
Fabiana
July 15, 2017 at 8:14 amComecei a ler seu post e minha boca ficou cheia de água de lembrar das comidas das festinhas juninas. E esse sei bolo aí: show de bola!!!! Eu nunca fiz bolo de milho assim, mas a consistência como a de pudim me deixou curiosa! Vou fazer um dia desses com certeza!!!
Denise Browning
July 15, 2017 at 9:15 amFabi, querida! Que bom ter voce aqui. Esperoq ue voce faca esse bolinho e goste. Eu aqui comi ele quase todo. Eh viciante! Eh o que chamamos de bolo pega marido ou engorda marido mas aqui eh feito com milho. Como amo pudim e esse bolo lembra um pouco a consistencia, me acabei aqui comendo. Eh um perigo! kkkkk
Eve
December 31, 2017 at 8:41 amI see that you have posted two versions of this cake and the photos show a different texture in the cake. One has cornmeal and less sugar and the other has white flour. Can you comment on these differences? Is one more traditional than the other? Is the flour version more popular? Thanks.
Denise Browning
December 31, 2017 at 8:42 pmHi Eve! The texture of the old version made with corn flour is more like a chocoflan, half cake and half custard although much thinner/less tall. This new version is more like an American custard magic cake, which is a real fave of mine. Both don’t contain a lot of sugar bc they taste like a coffee cake (not so sweet). You can adapt the new version and flavor differently if desired (vanilla, chocolate, etc). The new version made with flour is much more popular. Enjoy!
Jasmine
January 16, 2018 at 11:13 pmHi does it need to be baked in a ring pan?
Denise Browning
January 17, 2018 at 9:30 pmHi Jasmine! This cake can be baked in a regular cake pan. No need to use a ring pan. Note that the baking time won’t be the same. It will vary depending on the pan that you use. Cake will be ready when an inserted toothpick comes out mostly clean. Enjoy!