In the blender place the eggs, corn, demerara sugar, coconut oil and coconut milk. Beat until it becomes a very homogeneous cream.
Add the fubarina or cornmeal beat a little more and finally the yeast just to mix.
Unite a 20x8cm round shape with coconut oil, sprinkle demerara sugar and cinnamon, transfer the dough to shape and bake in a preheated oven at 180 degrees for approximately 40 minutes.
After roasting, let it cool for 20 minutes before unmolding, sprinkle with icing sugar and cinnamon. And just serve it with a fresh coffee!