This cornstarch and coconut cake is the perfect treat for any time of the day. You’ll surely love how incredibly light and fluffy it turns out. Let’s get to the recipe!
Ingredients for the Cornstarch and Coconut Cake:
- 3 large eggs;
- 1 tablespoon baking powder;
- 1 pinch of salt;
- 1/2 cup milk;
- 1 cup cornstarch;
- 1 cup shredded coconut (unsweetened);
- 1 cup granulated sugar;
- 1/2 cup unsalted butter (or margarine), softened.
How to make the Cornstarch and Coconut Cake:
- First, preheat your oven to 350°F (180°C);
- In a large mixing bowl, combine the cornstarch, shredded coconut, and sugar;
- Add the softened butter, eggs, baking powder, and the pinch of salt;
- Mix everything until the batter is smooth and well combined;
- Gradually add the milk, mixing well after each addition;
- Pour the batter into a greased and lightly floured cake pan;
- Bake for about 30 to 40 minutes, or until a toothpick inserted into the center comes out clean;
- Let it cool slightly before unmolding. Enjoy!
Pro Tip:
For a perfectly soft and moist cornstarch and coconut cake, be careful not to overbake it. The goal is to remove it from the oven when the top is lightly golden and a toothpick test confirms the center is set.
Did you know?
This cornstarch and coconut cake is a traditional Brazilian recipe that gained popularity during World War II, when wheat flour was scarce, and cornstarch became an accessible alternative for baking. Shredded coconut was added to enhance both flavor and texture. Today, it remains a beloved Brazilian staple—a perfect, easy, and delicious choice for afternoon tea or special gatherings.
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