Instructions:
Step 1: Hydrate the cornmeal
In a bowl, combine the fine cornmeal with the hot milk. Stir well until fully incorporated. Let it sit for about 5 minutes to soften the grains.
Step 2: Prepare the batter
In a blender, blend the eggs, sugar, and oil until smooth. Then add the hydrated cornmeal, cornstarch, salt, and shredded coconut. Blend again until everything is well combined.
Step 3: Add the baking powder
Finally, add the baking powder and mix gently using the pulse function on your blender or fold it in with a spatula.
Step 4: Bake the cake
Grease a rectangular 20×30 cm (8×12 inch) baking pan. Pour in the batter and bake in a preheated oven at 180 °C (356 °F) for 35–40 minutes, or until golden brown. Insert a toothpick into the center — if it comes out clean, the cake is ready.
Tips:
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Serving suggestion: Enjoy warm or at room temperature with coffee, tea, or even a glass of milk.
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Extra flavor: Sprinkle with sugar and cinnamon right after baking for a spiced finish.
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Better texture: Add a handful of grated Parmesan cheese for a sweet-and-savory twist.
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