Brazilian corn and coconut cake (Bolo de Milho com coco)

40 mins
Serves 1
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Directions

  1. 1Preheat the oven to 180°c.
  2. 2Preheat the oven to 180°c.
  3. 3Preheat the oven to 180°c.
  4. 4Add the condensed milk, eggs, melted butter, and sweetcorn to a blender.
  5. 5Add the condensed milk, eggs, melted butter, and sweetcorn to a blender.
  6. 6Add the condensed milk, eggs, melted butter, and sweetcorn to a blender.
  7. 7Blend briefly until combined, do not overblend if you want some corn texture.
  8. 8Blend briefly until combined, do not overblend if you want some corn texture.
  9. 9Blend briefly until combined, do not overblend if you want some corn texture.
  10. 10In a bowl, mix the cornmeal and baking powder together.
  11. 11In a bowl, mix the cornmeal and baking powder together.
  12. 12In a bowl, mix the cornmeal and baking powder together.
  13. 13Pour the blended mixture into the bowl and stir until smooth.
  14. 14Pour the blended mixture into the bowl and stir until smooth.
  15. 15Pour the blended mixture into the bowl and stir until smooth.
  16. 16Fold in the grated coconut last.
  17. 17Fold in the grated coconut last.
  18. 18Fold in the grated coconut last.
  19. 19Pour the batter into a greased and lined loaf tin.
  20. 20Pour the batter into a greased and lined loaf tin.
  21. 21Pour the batter into a greased and lined loaf tin.
  22. 22Bake for about 40-50 minutes or until slightly golden on top and set in the middle.
  23. 23Bake for about 40-50 minutes or until slightly golden on top and set in the middle.
  24. 24Bake for about 40-50 minutes or until slightly golden on top and set in the middle.
  25. 25Serve warm.
  26. 26Serve warm.
  27. 27Serve warm.

Ingredients

  • 1 can condensed milk
  • 1 can condensed milk
  • 1 can condensed milk
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 70 g unsalted melted butter
  • 70 g unsalted melted butter
  • 70 g unsalted melted butter
  • 250 g sweetcorn kernels drained (unsalted)
  • 250 g sweetcorn kernels drained (unsalted)
  • 250 g sweetcorn kernels drained (unsalted)
  • 50 g fine cornmeal (fubá mimoso)
  • 50 g fine cornmeal (fubá mimoso)
  • 50 g fine cornmeal (fubá mimoso)
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 100 g shredded coconut
  • 100 g shredded coconut
  • 100 g shredded coconut

Equipment

blenderbowlloaf tin

Tips

  • Blend ingredients briefly to maintain some corn texture.
  • Serve warm for the best experience.
  • You can substitute butter with coconut oil.