I already made a very similar cake here on the blog years ago, but the difference is that in this one I added cornmeal to the dough and I thought it now had a perfect texture. Soft, moist, but well structured. If you want to make it with corn on the cob, just use 200g of corn (off the cob, obviously).
Ingredients:
3 eggs
1 can of drained corn
1 can condensed milk
100g grated coconut
2 col. (soup) cornmeal (fine, or mimoso)
1col. (soup) yeast.
Blend everything in a blender and bake in a greased and floured pan, in a preheated oven at 200º C, until golden on top. It takes 35 to 50 minutes depending on your oven. Makes a small cake (my pan is 34 x 24cm). It’s delicious!!!
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