Creamy Brazilian Cornmeal Cake (Bolo de Fubá)

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

1. Preheat oven to 400 °F. Grease an 8-inch round cake pan, dust with all-purpose flour, and tap out excess.
2. In a blender combine coconut milk, water, eggs, sugar, cornmeal, butter, and cheese; blend until smooth, 15–20 s.
3. Scrape down the sides, add baking powder, and pulse just to combine—batter will be thin.
4. Pour into prepared pan and bake 30–35 min, or until golden brown and a toothpick inserted in the center comes out clean.
5. 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.