Grease and flour a rectangular bread loaf pan (9 x 5 x 2-½ inches or 22.9 x 12.7 x 6.4 cm). Reserve.
** A gluten-free all purpose baking flour can be used to flour the pan. Bob's Red Mill has a good one.
In the blender, blend the corn, eggs, coconut milk, and Parmesan cheese well, until obtaining a smooth, lump-free mixture.
Pour the blended mixture in a medium bowl and add the condensed milk, the heavy cream, coconut flakes, lime juice, sugar, and salt. Stir to combine all ingredients very well. Transfer to the prepared pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool down a bit on a rack. When cake is warm, unmold carefully (I ran a knife around the edges of the cake in order to loosen). Serve pamonha de forno warm, at room temperature, or preferably chilled. It is great as a coffee cake.This pamonha de forno can be served with a drizzle of sweetened condensed milk on top.
This recipe produces a pamonha with a stickier texture than most of the other recipes out there.
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