Creamy corn cake

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Creamy corn cake

Name: Creamy corn cake
Prep time: 2 h
Total time: 2 h
Yield: 10 Porções
Ingredients: 1 can(s) Canned corn; 50 g grated coconut; to taste Margarine or butter; 4 unit(s) Eggs; 1 tablespoon Wheat; 2 dessert spoon Fuba; 150 ml Oil; 250 g Sugar; 1 teaspoon Baking Yeast Powder

🇧🇷Brazil

•

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(Português)

120 min(s)

10 servings

Fabíola Oliveira

@fabiholi

Ingredients
Recipe

Canned corn1 can(s)
grated coconut50 g
Margarine or butter to taste
Eggs4 unit(s)
Wheat1 tablespoon
Fuba2 dessert spoon
Oil150 ml
Sugar250 g
Baking Yeast Powder1 teaspoon

Preparation mode: In a blender, beat the eggs, the canned corn along with the water, sugar and oil. Let it beat for approximately 10 minutes.
Then add the cornmeal and wheat and beat for another 10 minutes.
Finally, add the grated coconut and baking powder. Do not beat too much, beat for approximately 30 seconds
Grease a round shape with margarine and pour the mixture into the shape. Do not be surprised by the consistency of the dough, as it is a little more liquid than normal cakes.
Put it in the oven and let it bake. Keep an eye out, because when it starts to brown, count another 5 minutes and turn it off.
After that, just wait for it to cool down or eat it hot, it tastes similar to pamanha!

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Creamy corn cake

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