This is a special invitation for your afternoon coffee break! This Brazilian-style cornmeal and coconut cake (Bolo de Fubá com Coco) is incredibly easy to make and absolutely delicious. It truly tastes like childhood!
Ingredients for the Cornmeal and Coconut Cake:
- 3 large eggs;
- 2 cups granulated sugar;
- 2 cups fine yellow cornmeal (fubá);
- 3 tablespoons all-purpose flour;
- 1/2 cup vegetable oil;
- 1 cup whole milk;
- 1 tablespoon baking powder;
- 1 cup shredded coconut (unsweetened is best).
How to Prepare the Cornmeal and Coconut Cake:
- Add all ingredients, except for the shredded coconut, into a blender and process until smooth;
- Stir in the shredded coconut by hand and pour the batter into a greased and floured cake pan;
- Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until a toothpick comes out clean;
- All set! Serve it warm with a little butter and a fresh cup of coffee.
Serving Suggestions:
You can serve this with a side of guava paste (goiabada) glaze, or even drop small cubes of guava paste into the batter before baking for a sweet surprise.
A Bit About the History of Fubá:
Fubá is a finely ground cornmeal widely used in Brazilian cuisine. It became a staple ingredient for making cakes and rustic breads, often associated with traditional harvest festivals (Festas Juninas) in Brazil.
While introduced by the Portuguese, cornmeal was heavily adopted by 18th-century “tropeiros” (traveling merchants), who used it as a versatile substitute for cassava flour during their long journeys across the country.
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