Ingredients40 m servings 532 cals
- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan.
- Combine milk, sugar, eggs, Parmesan cheese, and butter in a blender; blend until smooth, about 5 minutes. Add coconut, cornmeal, and flour; blend until creamy. Add baking powder and salt and blend until smooth. Pour into the prepared cake pan.
- Bake in the preheated oven until top is golden brown and edges pull away from the sides of the pan, about 30 minutes.
- Cook's Note:
- Substitute another type of cheese for the Parmesan if desired.
Per Serving: 532 calories; 21.6 g fat; 75.9 g carbohydrates; 12 g protein; 96 mg cholesterol; 426 mg sodium. Full nutrition
ReviewsRead all reviews 3
It was just ok, nothing memorable about it. I could not taste the cornmeal nor the Parmesan cheese. It had a custard like center with the top of the cake (which was the bottom, once inverted) b...
Blew up out of the pan. All the custard spilled out everywhere. Maybe if the pan size was bigger it would have worked, I'm not sure.