Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary test

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
1 10-inch round cake
Advertisement

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.

    Advertisement
  • 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

508 calories; protein 8.1g; carbohydrates 79.2g; fat 18.3g; cholesterol 72.2mg; sodium 106.1mg. Full Nutrition
Advertisement

Reviews (6)

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
(5)

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
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 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
(5)
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
12/26/2020
A very delicious and filling cake. Not so appetizing when cold, but I enjoy eating cake slices warmed so not much of a problem for me. Read More
Advertisement
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
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
Advertisement