Fluffy Cornmeal Cake with Coconut!
1. Preheat the oven to 180 degrees.
Ingredients · Servings 12
- 1 Claybom bar or 100g of margarine
- 2 cups of sugar
- 3 eggs
- 1 cup of milk
- 1 and 1/2 cups of flour
- 1 and 1/2 cups of cornmeal
- 50g of grated coconut
- 1 and 1/2 tablespoons of baking powder
Method · 55 min
- Preheat the oven to 180 degrees.
- Grease and flour the baking pan. Set aside.
- In a mixer, combine the clay and sugar. Beat until well mixed.
- Add one egg at a time, continuing to beat until a cream forms.
- Add the flour, mix well, and gradually add the milk.
- Add the cornmeal and beat until the mixture is smooth.
- Add the grated coconut and mix.
- Finally, add the yeast and mix gently by hand, just enough to incorporate the ingredient into the dough.
- Place in the pan and bake for 35-40 minutes (depending on the oven).
2. Grease the pan with butter and flour. Set aside.
3. In a mixer, combine the clay and sugar. Beat until well mixed.
4. Add one egg at a time, continuing to beat until a cream forms.
5. Add the flour, stirring constantly, and gradually add the milk.
6. Add the cornmeal and beat until the mixture is smooth.
7. Add the grated coconut and mix.
8. Finally, add the yeast and mix gently by hand, just enough to incorporate the ingredient into the dough.
9. Place in the mold and bake for 35-40 minutes (depending on the oven).
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