Alines Brazilian Corn Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a round cake pan.
• STEP 2.In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
• STEP 3.Add the eggs, coconut milk, sweetened condensed milk, and melted butter to the dry ingredients. Mix well until smooth.
• STEP 4.Pour the batter into the greased cake pan and smooth the top with a spatula.
• STEP 5.Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 6.Remove the cake from the oven and let it cool in the pan for 10 minutes.
• STEP 7.Transfer the cake to a wire rack to cool completely before serving.
• STEP 8.Slice and serve the Brazilian corn cake as a dessert or enjoy it with a cup of coffee.
• STEP 9.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to grease the cake pan well to prevent the cake from sticking.
• For a richer flavor, you can add a teaspoon of vanilla extract to the batter.
• If you don't have coconut milk, you can substitute it with regular milk.
• To make the cake gluten-free, use gluten-free cornmeal and all-purpose flour substitutes.
• Serve the cake with a dusting of powdered sugar or a dollop of whipped cream for extra sweetness.

Storage and Serving

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• Serve the Brazilian corn cake as a dessert or enjoy it with a cup of coffee.
• For a special touch, you can serve the cake with a dusting of powdered sugar or a dollop of whipped cream.