Corn Cake

Name: Corn Cake
Total time: 30 min
Yield: 8
Ingredients: 1 can Canned sweet corn (with brine); 1/2 can Oil; 1 can Sugar; 2 cans (measured using the corn can) Da Terrinha fine cornmeal; 4 Eggs; 2 tablespoons All-purpose flour; 2 tablespoons Shredded coconut; 1 heaped tablespoon Baking powder

30 minutes

Easy

8 servings

💡

Use the corn can as a measurement for all ingredients except eggs, flour, coconut, and baking powder.

💡

For a creamier cake, you can add 1/2 can of milk or coconut milk when blending the ingredients.

💡

Do the toothpick test: if it comes out clean when inserted into the cake, it's done.

Ingredients

1 can - Canned sweet corn (with brine)

1/2 can - Oil

1 can - Sugar

2 cans (measured using the corn can) - Da Terrinha fine cornmeal

4 - Eggs

2 tablespoons - All-purpose flour

2 tablespoons - Shredded coconut

1 heaped tablespoon - Baking powder

Preparation Method

1Blend the sweet corn with brine, oil, sugar, Da Terrinha fine cornmeal, eggs, and flour in a blender for 2 minutes.
2Transfer the mixture to a bowl, add the shredded coconut and baking powder, and mix well with a spoon or spatula.
3Pour the mixture into a greased and floured cake pan and bake in a preheated oven at 180 °C for 40 minutes.
4Let it cool and serve.

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