We Brazilians love a good corn cake with our afternoon coffee. Every household has a "the best recipe" for Bolo de Fuba (Corn Cake). I have even seen some family rivalry over who makes the best one!
My mother is particularly fond of corn cake. She has wonderful memories of growing up in the country and eating her mother's cake made with cornmeal that was freshly made by my grandpa at their farm!
When I was still living in Brazil I used to bake Bolo de Fuba for my mom every other Sunday. Since I moved away, whenever her and I are together, here in Brazil or in the United States, it is mandatory that I bake her that cake! So this time it was no different - yesterday I finally had the chance to make her beloved cake. And we ate it, as usual, around 4 p.m. - cake still warm and with sips of strong coffee!
Most of the time I like to bake a simple corn cake, but today I decided to share with you one that I make with coconut milk and shredded coconut. Corn and coconut goes together like rice and beans for Brazilians. This recipe makes for a flavorful, moist and crumbly cake! And if it was approved by my mom, you know it is good!
note: I used dried coconut because that is easier to find in the United States. But feel free to use the fresh kind! In the U.S., coconut milk for cooking is usually found at the Asian food aisle of the grocery store, right by the Thai foods.
Corn and Coconut Cake
1 cup unsalted butter, room temperature
1 1/2 cup sugar
4 eggs, yolks and whites separated
1 cup flour
1 1/4 cup cornmeal, choose a finer grind
1 cup coconut milk
1/2 cup milk
1 cup shredded coconut, dried or fresh
1 teaspoon baking powder
2 tablespoons sugar
2 teaspoons cinnamon
shredded coconut, dried or fresh
Preheat the oven to 350 degrees. Grease the baking pan (I used a bundt cake pan) with butter and dust it evenly with flour, or use a baking spray.
In a large measuring cup, mix together coconut milk, milk, and shredded coconut (if using fresh coconut, you don't need to add it to the milk mixture).
In a medium bowl mix together flour and cornmeal (if using fresh coconut, add it to this mixture). Set it aside.
With the help of an electric mixer, beat the egg whites until firm. Set it aside.
In the bowl of a stand electric mixer place butter and sugar and beat at medium speed until creamy and white. Add egg yolks, one at a time and beat it until well incorporated.
With the mixer on low speed, add flour and cornmeal mixture alternately with coconut and milk mixture.
Finally gently fold in the baking power and egg whites until well combined.
Transfer batter to the baking dish and put it in the oven to bake for approximately 45 minutes, or until a cake tester inserted on the cake comes out clean.
While the cake bakes, mix together sugar and cinnamon. Set aside.
Wait for the cake to be cool enough to handle and transfer it to a serving platter. Top it with the cinnamon sugar and the shredded coconut.
Serve warm or room temperature accompanied by coffee or tea. The cake also tastes great the next day!
Mix flour and corn meal and set it aside:
Mix coconut milk, milk, and dried shredded coconut. Set it aside.
Beat egg whites until firm and set it aside:
Beat butter and sugar:
Incorporate egg yolks one by one:
Alternate flour and corn mixture with milk and coconut mixture:
Fold in egg whites and baking powder:
Top the cake with cinnamon sugar and shredded coconut. Serve: