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Steamed cornmeal and coconut cake
A delicious and super moist cornmeal coconut cake that is steamed
Course
cake, Dessert
Cuisine
Brazilian
Keyword
cormeal
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Servings
8
Calories
287
kcal
Equipment
Steamer
Large/tall pot
8 inch (20cm) cake pan
small 1 inch high pastry molds
Ingredients
2
eggs
1/2
cup
milk
1/4
cup
vegetable oil
soybean, canola, corn, peanut...
1/2
cup
cornmeal
medium grind
1/2
cup
dessicated coconut
3/4
cup
granulated sugar
1
cup
all-purpose flour
1/2
tablespoon
baking powder
US Customary
-
Metric
Instructions
Assemble the "steaming unit
If you have a large/tall steaming pot, it will work out great. Set it up and let it steam. But if you don't, follow our instructions.
Put about 2 cups of water to a boil in a teapot (or anything you can pour off the water with ease).
Grab the pot you will be using and put about 1 cup of water in it (it should be no more that 1/4 of an inch deep.
Then place the pan, with water, over medium heat.
Wrap a dishcloth around the lid and cover the pan - let the water in it boil.
Next grab the baking pan you'll use, line it with waxed paper and spray some vegetable oil on the inner edges.
Prepare the batter
In a bowl combine eggs, milk and oil. Mix well with a wired beater.
Next add cornmeal and desiccated coconut. Mix well.
Add sugar and mix well.
Finally add flour and baking powder. Mix well.
Transfer batter to cake pan.
Place cake pan in steamer
If using a regular steamer, transfer cake pan to steamer and close.
If using pot: place the small pastry molds inside the pot and then put the cake pan over them.
Slowly put water into the pot, carefully not to get water into the cake batter until the water almost reaches the top of the molds.
Close the lid, lower the heat (you should still hear it bubbling) and set the timer for 30 minutes.
Removing the cake from the steamer
After the time is up, turn off the heat, open the pot and let it stand one minute open.
Then carefully remove the cake pan from inside and let it cool over a wire rack.
When cooled, transfer cake to serving plate (you may need to run a knife over the cake edge and shake a little so it loosens from the bottom.
Nutrition
Calories:
287
kcal
|
Carbohydrates:
40
g
|
Protein:
5
g
|
Fat:
13
g
|
Saturated Fat:
9
g
|
Cholesterol:
42
mg
|
Sodium:
105
mg
|
Potassium:
113
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
84
IU
|
Calcium:
71
mg
|
Iron:
1
mg