Ingredients
- ¾ cup full-fat coconut milk
- 1 cup water
- 3 large eggs
- 1 cup granulated sugar
- 1 cup fine cornmeal or corn flour
- 2 Tbsp unsalted butter, melted
- 1 Tbsp baking powder
- 1 cup (3.5 oz) finely shredded parmesan
Instructions
- Preheat oven to 400 °F. Grease an 8-inch round cake pan, dust with all-purpose flour, and tap out excess.
- In a blender combine coconut milk, water, eggs, sugar, cornmeal, butter, and cheese; blend until smooth, 15–20 s.
- Scrape down the sides, add baking powder, and pulse just to combine—batter will be thin.
- Pour into prepared pan and bake 30–35 min, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool 10 min in pan, then unmold. Serve warm or at room temperature.
Note: The batter is intentionally runny; this keeps the final cake incredibly moist and creamy.