Corn Cake with Coconut Pulp Brasfrut
Recipe author: Brasfrut
A soft and flavorful cake made with corn, coconut, and Parmesan cheese, gluten-free. A perfect recipe for afternoon tea and family gatherings.
INGREDIENTS
Eggs
2 Unidades
Sugar
1 Xícara
Butter
100g
Grated Parmesan cheese
25g
Sweet corn
1/2 Lata
Brasfrut coconut pulp (thawed at room temperature)
2 Unidades
Milk cream
1/2 Caixa
Flakes
1,25 Xícaras
Baking powder
1/2 Colher
PREPARATION METHOD
1
In a blender, beat the eggs, butter, and sugar until very creamy.
2
Add the Parmesan cheese, corn, cream, cornmeal, and Brasfrut coconut pulp.
3
Blend again until everything is mixed.
4
Add the baking powder and beat quickly, just Pour the batter into a buttered and floured pan. Bake in a preheated oven at 180°C until golden brown. Let it cool slightly, unmold, and serve.
ADDITIONAL INFORMATION
This corn cake is a practical, tasty, and naturally gluten-free recipe, making it ideal for people with celiac disease or dietary restrictions. The combination of corn and coconut makes the cake moist and with a distinctive flavor, which can be made even more special with the addition of guava or anise pieces.
To preserve its softness, keep the cake in a closed container at room temperature for up to two days, or in the refrigerator for up to five days. It's perfect for serving at family gatherings, June festivals, or simply to enjoy with a fresh cup of coffee.
