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Canned corn cake

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Canned corn cake

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Tempo de preparo

1 hour(s)


1 servings


  • Eggs | 3 unit(s)
  • Corn without water | 1 can(s)
  • Demerara sugar | 3/4 can(s)
  • Coconut Milk | 1 can(s)
  • Cornmeal / Fubarina / Flocão | 1 can(s)
  • Coconut oil | 1/2 can(s)
  • Chemical Yeast | 1 tablespoon
  • Icing sugar |  to taste
  • Cinnamon powder |  to taste


  1. In the blender place the eggs, corn, demerara sugar, coconut oil and coconut milk. Beat until it becomes a very homogeneous cream.
  2. Add the fubarina or cornmeal beat a little more and finally the yeast just to mix.
  3. 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.
  4. After roasting, let it cool for 20 minutes before unmolding, sprinkle with icing sugar and cinnamon. And just serve it with a fresh coffee!

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