🇧🇷 Isamara Amâncio
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Recipe for a delicious cake without wheat flour, made with cornmeal flakes and shredded coconut, resulting in a wonderful texture and pronounced corn, cheese, and coconut flavor.
Recipe Video
Ingredients
- 2cups de cornmeal flakes (flocão de milho)
- 1cup de water
- 6 de eggs
- 1,5cups de oil
- 2cups de sugar
- 1cup de shredded coconut (dry)
- 100g de grated Parmesan cheese
- 1,5level tablespoons de baking powder
- butter
- cornmeal (fubá)
Instructions
Combine the cornmeal flakes with room temperature water in a bowl to hydrate the grains.
Dica: Hydrating the cornmeal flakes makes a big difference in the final texture of the cake.
Let the cornmeal flakes hydrate at room temperature for 10 minutes, until they become separate and fluffy.
Transfer the hydrated cornmeal flakes to the blender and add the eggs, oil, and sugar.
Dica: The amount of oil is necessary to fully hydrate all the cornmeal flakes.
Blend the mixture in the blender for 5 minutes.
Add the shredded coconut, grated Parmesan cheese, and baking powder to the mixture.
Blend the batter for another minute, stopping halfway to scrape down the ingredients stuck on the sides of the blender, and finish blending.
Dica: Make sure to thoroughly incorporate the cheese and coconut from the sides.
Pour the creamy batter into a 9-inch by 3.5-inch deep baking pan, pre-greased with butter and dusted with cornmeal.
Bake in a preheated oven at 338°F (if electric, with top and bottom elements on) or 356°F (if conventional oven).
Dica: Baking time is approximately 1 hour and 10 minutes, or until a toothpick inserted comes out clean and dry.
Let the cake cool for about 1 hour and a half before inverting it, which should be when it is slightly warm.
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Dietary Info
Allergens Present
Cuisine Type
brasileiraRequired Equipment
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