Enjoy a Brazilian Coconut Cornmeal Cake made with shredded coconut, cornmeal, and Parmesan cheese, with a moist, tender texture, delicate coconut flavor, and a deliciously creamy center.
Known in Brazil as bolo de fubá com coco, this creamy cornmeal cake combines the sweetness of shredded coconut with the subtle savory flavor of Parmesan cheese. It has a lightly golden top and a soft, custard-like center rather than the fluffy texture of a traditional cornmeal cake. If you enjoy Brazilian corn and coconut desserts, try my Sweet Corn Cake or Brazilian Corn Magic Custard Cake.
Quick Look: Coconut Cornmeal Cake
- ⏱️ Prep Time: 15 minutes
- 🔥 Cook Time: 45–50 minutes
- ⏲️ Total Time: About 1 hour
- 🍽️ Servings: 8
- 🥥 Flavor Profile: Sweet coconut and mild cornmeal flavor with a subtle savory note from Parmesan cheese
- 🍮 Texture: Moist, tender, and creamy in the center
- 👌 Difficulty: Easy
- ☕ Best For: Breakfast, afternoon snacks, and dessert
- 🍰 Cooking Method: Blender and oven
- 🥥 Key Ingredients: Cornmeal, shredded coconut, milk, eggs, cornstarch, and Parmesan cheese
- Why This Recipe Works: The high proportion of milk to cornmeal and flour, combined with eggs and cornstarch, gives this creamy cornmeal cake its soft, custard-like center.
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Jump to:
- Quick Look: Coconut Cornmeal Cake
- What Is Bolo de Fubá?
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Coconut Cornmeal Cake
- Expert Tips for Coconut Cornmeal Cake
- FAQ About Coconut Cornmeal Cake
- What to Serve with Coconut Cornmeal Cake
- More Sweet Treats You'll Love
- Coconut Cornmeal Cake (Bolo de Fubá com Coco)
- Storage and Reheating
What Is Bolo de Fubá?
Bolo de fubá is a traditional Brazilian cornmeal cake often served with coffee for breakfast or as an afternoon snack. In Portuguese, bolo means cake, and fubá refers to finely ground cornmeal.
A traditional fuba cake usually has a soft, fluffy crumb, but there is also a creamy variation called bolo de fubá cremoso. It has a denser, custard-like center rather than the texture of a typical cake.
Known as bolo de fubá com coco, the coconut version adds shredded coconut for extra flavor and texture. This recipe also includes Parmesan cheese, which provides a mild savory contrast to the sweetness.
Unlike a Brazilian corn cake made with fresh or canned corn kernels, this Brazilian cornmeal cake uses ground cornmeal. It also differs from a typical Brazilian coconut cake because cornmeal is one of its defining ingredients.
Ingredients
- Cornmeal – ½ cup. Gives this cornmeal cake recipe its mild corn flavor and characteristic texture. Choose finely or medium-ground cornmeal for a tender cake without a gritty consistency.
- Shredded coconut – ¾ cup. Brings a sweet, nutty coconut flavor and a slightly chewy texture that contrasts with the creamy center. Unsweetened coconut offers better control over the sweetness.
- Milk – 2 cups. The generous amount of milk contributes to the cake's soft, custard-like center. Whole milk gives it a richer, creamier taste.
- Grated Parmesan cheese – ¼ cup. Its salty, nutty flavor complements the coconut and balances the sugar. Finely grated Parmesan blends evenly into the batter.
- Sugar – 1 ½ cups. Gives the cake its sweetness and balances the mild corn flavor and slightly salty Parmesan cheese.
- Eggs – 2 large, at room temperature. Help the cake set during baking and give its creamy center enough structure to hold together.
- Cornstarch – ¼ cup. Thickens the milk-rich batter as it bakes. It helps give the center a smooth, custard-like texture.
- All-purpose flour – 1 ½ tablespoons. The small quantity helps the cake hold its shape without the firm crumb of a traditional flour-based cake.
- Butter – 1 tablespoon, softened. The small amount of fat contributes richness and helps give the cake a tender texture without making it greasy.
- Baking powder – ½ tablespoon. Helps the cake rise slightly during baking without losing its creamy texture.
How to Make Coconut Cornmeal Cake
- Preheat the oven: Preheat to 350°F (180°C). Grease and flour a medium round baking pan.
- Blend the ingredients: Add the milk, eggs, sugar, softened butter, cornstarch, cornmeal, all-purpose flour, grated Parmesan cheese, shredded coconut, and baking powder to a blender. Blend until smooth and well combined.
- Fill the pan: Pour the batter into the prepared baking pan.
- Bake the cake: Bake for approximately 45–50 minutes. Halfway through baking, loosely cover the pan with aluminum foil to prevent the top from browning too much.
- Cool the cake: Place the pan on a wire rack and let the cake cool slightly. Once it is slightly warm, carefully transfer it to a serving plate.
- Garnish and serve: Sprinkle with coconut flakes or powdered sugar, if desired. Serve slightly warm or allow the cake to cool further before serving.
FAQ About Coconut Cornmeal Cake
Yes. Whisk the softened butter and sugar together, then add the eggs and mix well. Gradually whisk in the milk, cornmeal, cornstarch, and flour until smooth. Stir in the Parmesan cheese, shredded coconut, and baking powder. Pour the batter into the prepared pan and bake as directed.
No. This Brazilian cornmeal cake contains 1 ½ tablespoons of all-purpose flour, so it isn't gluten-free. For a gluten-free version, use a recipe specifically developed without wheat flour.
Finely ground whole-corn flour may work if it's similar to Brazilian fubá mimoso. Check the package carefully because corn flour can refer to different products. Avoid masa harina, precooked corn flour, and cornstarch, as they behave differently in baking.
Yes. Try a little orange zest or vanilla extract in the batter to complement the coconut flavor. For serving, fresh berries or lightly sweetened whipped cream pair well with the cake. Avoid heavy mix-ins because they may sink into the thin batter.
What to Serve with Coconut Cornmeal Cake
- Coffee: A strong cup of black coffee balances the sweetness of bolo de fubá com coco. In Brazil, cornmeal cake is traditionally enjoyed with coffee for breakfast or as an afternoon snack.
- Tea: Serve with unsweetened black tea or Brazilian Mate Tea for a refreshing alternative to coffee. Both complement the cake's sweet coconut flavor.
- Breakfast or Afternoon Snack: Pair a slice with Brazilian Tapioca Crepes filled with cheese or scrambled eggs. Their savory flavor makes a good contrast to the sweet cake.
- Dessert: Serve the cake with a drizzle of warm chocolate sauce or caramel sauce.
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Coconut Cornmeal Cake (Bolo de Fubá com Coco)
Ingredients
- 2 cups milk
- 2 large eggs – at room temperature
- 1 ½ cups sugar
- 1 tablespoon butter – softened
- ¼ cup cornstarch
- ½ cup cornmeal
- 1 ½ tablespoons all-purpose flour
- ¼ cup grated Parmesan cheese
- ¾ cup shredded coconut
- ½ tablespoon baking powder
Instructions
- Preheat the oven: Preheat to 350°F (180°C). Grease and flour a medium round baking pan.
- Blend the ingredients: Add the milk, eggs, sugar, softened butter, cornstarch, cornmeal, all-purpose flour, grated Parmesan cheese, shredded coconut, and baking powder to a blender. Blend until smooth and well combined.
- Fill the pan: Pour the batter into the prepared baking pan.
- Bake the cake: Bake for approximately 45–50 minutes. Halfway through baking, loosely cover the pan with aluminum foil to prevent the top from browning too much.
- Cool the cake: Place the pan on a wire rack and let the cake cool slightly. Once it is slightly warm, carefully transfer it to a serving plate.
- Garnish and serve: Sprinkle with coconut flakes or powdered sugar, if desired. Serve slightly warm or allow the cake to cool further before serving.
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover Coconut Cornmeal Cake in an airtight container in the refrigerator for up to 3–4 days. Keep it covered to prevent drying out or absorbing other food odors. Freeze: Freezing isn't recommended because the creamy, custard-like center may become watery or grainy after thawing. Reheat: Warm individual slices briefly in the microwave at low power. Avoid overheating, as the creamy center may become firmer. You can also enjoy the cake chilled.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
We were served this cake in Brasilia one time and it was delicious. I woke up with a craving for it, 8 years later, and had to make it! Glad I found your recipe, which was way easier than most others I found. I cut the sugar in half and it was still too sweet for me, but otherwise delicious and a wonderful texture. Next time I’ll make with 1/4 of the sugar. Thank you!!!
Hi Adrienne! I am so happy you enjoyed our bolo de fubá! Yes, Brazilian baked goods can be quite sweet. My taste has changed since I left Brasil 20 years ago and would also cut down on the sugar. But I tried to share the authentic recipe as accurately as possible in this blog.
Really enjoyed making this. Stumbled upon the recipe when I was educating myself on ‘Coconut Chess Pie’ which is apparently an American Southern recipe. From comparing the two recipes, they have similarities, as a custard-like pie, but differ in that the Chess Pie has a pre-baked crust, and this one makes it’s own crust. Also, the other doesn’t have the cheese, which is a great reason to try this one! I feel this is the better of the two (for me) as it is very tasty but not overly sweet. Exactly the kind of dessert I was looking for!
I am glad you enjoyed our bolo de fuba!