Brazilian Sweet Corn cake is a specialty made with sweet corn kernels, coconut and eggs for a custard-like sweet treat. It’s a traditional cake enjoyed with other Brazilian favorites like hearty stews and other meat-based dishes, or just a simple cup of coffee.
Unlike the cornbread you might be used to, this corn cake is decidedly sweet. It has texture from whole corn kernels, as well as the flavor from coconut that gives it a tropical flavor profile. The cake is dense and moist in the center. It’s more compat than airy or springly corn cake made with other ingredients.
You can serve this cake on its own, fresh out of the oven. Or, add it as a side dish to a larger meal. It’s a great addittion to outdoor summer barbecues, served alongside hamburgers and sausages on the grill. Or, in colder months, serve Brazilian sweet corn cake for breakfast with a smear of jam or melty butter on top.
This version of Brazilian sweet corn cake is not the same as Brazilian cornbread, also called Broa de Milho. Broa de Milho is made with both cornflour and another kind of flour, such as rye or sheat. It’s usually made with yeast as well. This versin of cornbread is cheiwer and more like regular sandwich bread.
Sweet corn cake, on the other hand, is crunbly and tender, more like a cake than bread. It’s sweetened with sugar and made with only cornflour. Shredded coconut adds texture and flavor that’s unlike most other cornbread recipes.
Look for good-qualtiy fresh corn for this recipe. Sweet corn is easy to find during warm months of the year. Look for ears that have plump, brightly colored corn kernels in many different colors. Avoid any corn with damage or dried-out spots, which is a sign of age. Old corn doesn’t have nearly the same flaovr as freshly harvested corn.
It’s best to buy your corn the day you make the cake, for this reason. And instead of buying prepared corn that’s been husked at the store, wait until just before cooking to remove the corn husks. These ckeep your kernels fresh, plump and moist and full of flavor.
When corn is not in season, you can substitute frozen corn kernels for the recipe. Let the corn defrost or microwave for a minute to thaw the kernels. They shoudn’t be too hot, which may accidentally cook the eggs, however.
To make the cake, start by whisking together the corn kernels and the eggs in a medium-sized mixing bowl.
Transfer the corn and egg mixture to a high-speed blender.
Add the milk, cornflower, brown sugar, oil, baking powder, and coconut.
Blend on high until smooth.
Pour the batter into a bundt cake pan or a round cake pan.
Bake for 40 minutes in a preheated oven, until the top is golden and a toothpick inserted into the center of the cake comes out clean. Remove the cake from pan and serve warm.
You can store the cake on the counter for up to 2 days. It will start to stale after that. If you still have corn cake left over, wrap it in plastic wrap or place into a zip-top bag and freeze for up to three months. To enjoy, let the cake thaw on the counter. You can also warm it in the oven for a few minutes, wrapped in aluminum foil, if you prefer the cake warm.
Use whole milk for best resultsUse neutral-flavored oil, such as canola or avocado oil.