Brazilian Coconut and Cornmeal Cake
Calories 257, Carbs 44 grams, Fat 6 grams, Protein 9 grams
For the cake:
- 2 ½ cups fresh corn kernels (or thawed frozen kernels)
- 1/4 cup dry milk powder
- 1 ½ cups canned unsweetened coconut milk
- 1 ½ cups coconut sugar
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 2 cups cornmeal (fine to medium)
- 1 cup shredded unsweetened coconut
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
For the Whipped Coffee (makes 2)
- 12 ounces 1% milk (or non dairy milk of your choice)
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh ground nutmeg
- 1 bay leaf
- 1/4 cup granulated instant coffee (regular or decaffeinated)
- 3 teaspoons coconut sugar
- 1/4 cup hot water
- ice cubes, if desired
- For the cake: Preheat your oven to 350°F. Spray two nonstick 12 cavity muffin tins (or line with paper cups if they are not using nonstick ones) and set aside.
- Place the corn kernels, milk powder and unsweetened coconut milk in the carafe of a blender and blend until very smooth (very small amounts of corn chucks are okay).
- Add in the coconut sugar, applesauce and eggs. Blend again until everything is fully incorporated.
- In a large mixing bowl whisk together the cornmeal, shredded coconut, salt and baking powder. Pour the corn mixture from the blender into the bowl, and stir everything together with a wooden spoon until a uniform batter forms.
- Divide the batter evenly among your prepared muffin cups, going no further than ¾ of the way up each cup. Bake the cakes for 20-22 minutes, rotating the pans halfway through the baking time. To see if they are done, you can check the centers of the cakes with a toothpick, looking for a few wet crumbs to stick when you remove it.
- Once baked, run a butter knife or offset spatula around the edge of each cake to loosen it, then allow the entire pan to cool on a wire rack for 10 minutes. Remove the cakes from the pan, and allow to cool completely on the wire rack.
- These are great served room temperature or warm with a cup of coffee, and will stay good in an airtight container at room temperature for up to 5 days.
- For the whipped coffee: Pour the milk into a small saucepan and place over medium low heat. Add in the cinnamon, nutmeg and bay leaf, stirring to combine. Allow the milk to come to a simmer, then shut off and allow it to steep while you make the whipped coffee.
- In a medium bowl, combine the instant coffee, coconut sugar and hot water. Using a whisk or an electric hand mixer, whip until the coffee is light and fluffy. It should appear almost creamy and hold soft peaks.
- Remove the bay leaf from the milk and divide into two glasses. If you prefer a cold drink, allow the milk to cool and place ice in each glass. Top each glass with half of the whipped coffee.