Brazilian coconut corn cake
A moist tea cake made easily in a food processor by blending a tin of sweetcorn, a tin of coconut milk, eggs, flour, sugar and baking powder. Simple, quick and delicious!
Ingredients
Serves: 8
- 1 (400g) tin sweetcorn
- 200ml coconut milk
- 3 eggs
- 225g caster sugar
- 3 tablespoons plain flour
- 1/2 teaspoon baking powder
Method
Prep:5min ›
Cook:35min ›
Ready in:40min
- Preheat the oven to 180 degrees C / gas mark 4. Lightly grease and flour a 25x30cm baking tray.
- Place all the ingredients in the food processor, adding the flour and baking powder last.
- Pour into baking tray and bake for 35 minutes or so. Serve warm or cold, sliced into squares.
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Reviews & ratings
Average global rating:
(29)
Reviews in English (4)
Thanks for sharing this recipe, Rita. It is terrific! - 17 Mar 2011
I decided to make this as we love coconut! I made a bit of a mistake and put too much coconut milk in, so added some dessicated coconut and extra flour to try to thicken the mixture. It was on the moist side, but lovely hot with ice-cream! Will try adding a little ginger next time to give it a tasty little kick! - 29 Sep 2012
- 25 Jul 2011