Serves 1
Directions
- 1Add the eggs to the blender.
- 2Add the canned corn to the blender.
- 3Measure all other ingredients in the corn can.
- 4Add sugar to the blender.
- 5Add oil to the blender.
- 6Add cornmeal to the blender.
- 7Add the baking powder to the blender.
- 8Blend for 3 minutes.
- 9Scrape the sides of the blender and blend for another 2 minutes and a half.
- 10Grease the baking pan with butter and cornmeal.
- 11Pour the mixture into the baking pan.
- 12Bake in the electric oven at 170 degrees or in the conventional oven at 180 degrees for 45 minutes.
- 13Wait half an hour to unmold.
- 14To make the topping, add sweetened condensed milk, table cream and coconut in a saucepan.
- 15Bring to a boil and mix until lightly creamy.
- 16Let it boil very well for 2 minutes, stirring constantly.
- 17Wait for it to cool down a bit while mixing.
- 18Cover the cake with the topping.
- 19Decorate with flaked coconut.
Ingredients
- 3 eggs
- 170 grams canned corn without water
- 240 grams sugar
- 130 ml oil
- 185 grams cornmeal
- 14 grams baking powder
- 395 grams sweetened condensed milk
- 200 grams table cream
- 20 grams shredded coconut
- 20 grams flaked coconut
Equipment
blender20 cm x 8 cm baking panelectric ovenconventional ovensaucepanspatulaspoonforkknife
Tips
- For the recipe to be the same, always use canned corn.
- If the saucepan is thin, leave it on medium heat.
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