Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.

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  • Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Cook's Notes:

I use coconut oil but, for neutral flavor, use canola oil.

In Brazil, people usually mix a pinch of fennel seeds into the batter. This is how my mother makes it. I use walnuts instead, just because I add walnuts to everything.

Brown sugar and white sugar can be used interchangeably in this recipe, to taste preference.

You can use 2 cups of regular milk, if you don't like coconut milk, in which case the amount of oil should be increased to 1 full cup.

Nutrition Facts

507.6 calories; protein 8.1g 16% DV; carbohydrates 79.2g 26% DV; fat 18.3g 28% DV; cholesterol 72.2mg 24% DV; sodium 106.1mg 4% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/29/2017
I have made this twice in different ways and this is going to be my preferred method: Use an entire 400 ml can of coconut milk (this is the reason for the rest of the tweaks--reducing the milk sugar and oil ratios). Use 100 ml skim milk. Use 3/4 cup white sugar. Use 1/4 cup oil. Don't bother using a blender--to me it makes no difference. Mix the dry ingreds in a bowl mix the wet in another bowl and then mix until just combined. Toast 2 TB fennel seeds and fold them in at the end. Bake 35-40 minutes and cool in Bundt pan on a rack for about 6-7 minutes then remove from pan. Also this is 16 servings (or 12 larger ones) for me not 8. Have a warm slice with coffee--delightful.:) Read More
(4)

Most helpful critical review

Rating: 2 stars
12/21/2014
Followed the recipe as outlined. It's too sweet and may be better with a coarse corn meal. I would not make this again. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/29/2017
I have made this twice in different ways and this is going to be my preferred method: Use an entire 400 ml can of coconut milk (this is the reason for the rest of the tweaks--reducing the milk sugar and oil ratios). Use 100 ml skim milk. Use 3/4 cup white sugar. Use 1/4 cup oil. Don't bother using a blender--to me it makes no difference. Mix the dry ingreds in a bowl mix the wet in another bowl and then mix until just combined. Toast 2 TB fennel seeds and fold them in at the end. Bake 35-40 minutes and cool in Bundt pan on a rack for about 6-7 minutes then remove from pan. Also this is 16 servings (or 12 larger ones) for me not 8. Have a warm slice with coffee--delightful.:) Read More
(4)
Rating: 5 stars
05/15/2016
Loved it. Used all milk instead of coconut milk since I didn't have any. Not great the next day. Ended up being a little dry. I think next time I'll add butter to it see if that keeps it from drying up a little. Otherwise it was fast easy and tasty. Read More
(2)
Rating: 4 stars
03/02/2017
It was really good and moist. Great for gluten intolerant kiddos. I only put 4 stars since I made a few changes: I used only 1 cup cornmeal and 1 cup maïzena instead of all-purpose flour (very fine corn flour) 1 cup of sugar 2 cups of milk (had no coconut milk) and added one orange peel. Since I am very lazy I also added the entire eggs at once. Read More
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Rating: 2 stars
12/20/2014
Followed the recipe as outlined. It's too sweet and may be better with a coarse corn meal. I would not make this again. Read More
Rating: 5 stars
03/30/2019
Made it without the coconut milk. Used 1cup white sugar and half cup brown sugar. Everyone loves it. Will use this as my goto from now on. Read More