Sweetest Hobby

Who can resist the aroma of a homemade cake fresh out of the oven? Especially when it’s a corn and coconut cake! This isn’t just any dessert; with one bite, you’ll be transported to childhood memories or that comforting, cozy feeling of grandma’s house.

Ingredients:

• 1 cup of milk (250ml) (your choice of type)
• 125g of butter (at room temperature)
• 3 eggs
• 1 can of corn (drained)
• 100g of grated coconut (preferably fresh)
• 1 tablespoon of baking powder (10g)
• 1 pinch of salt
• 2 cups of cornmeal (already hydrated; after hydrating, wait before using)

Instructions: 

1. Prepare the cake pan:

• Prepare a cake pan approximately 25 cm in diameter by greasing it with butter and
  dusting with cornmeal.

2. Preheat the oven:

• Preheat the oven to 180°C (356°F).

3. Mix ingredients in the blender:

• Start by adding the liquid ingredients to a blender: milk (at room temperature), eggs,
  butter, corn, salt, and grated coconut.
• Blend until well mixed.

4. Add the cornmeal:

• Add 2 cups of cornmeal to the mixture in the blender.
• Blend just enough to incorporate all the ingredients well.

5. Add the baking powder:

• Finally, add the baking powder and mix manually using a whisk.

6. Bake the cake:

• Pour the batter into the prepared pan and bake for approximately 50 minutes, or until
  a toothpick inserted into the center comes out clean.

Enjoy! 

From my kitchen to yours,

Ana Raquel.