Coconut-cornmeal-cake, Bolo-fubá-coco
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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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Author Denise Browning

Ingredients

  • 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

  • Preheat the oven to 350 F (180º C).
  • 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.
  • Bake for about 45 -50 minutes (half way, cover loosely with a sheet of aluminum foil to avoid a dark top).
  • Let cool for a while on a wire rack and plate when slightly warm.
  • Serve decorated with either coconut flakes or powdered sugar on top.
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