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Coconut Cornmeal Cake (Bolo de Fuba com Coco) Custard Cake Recipe

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This recipe for Coconut Cornmeal Cake (Bolo de Fuba com Coco) Custard Cake is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups milk
2 large eggs of room temperature
1 1/2 cup sugar
1 Tbsp butter softened
1/4 cup cornstarch
1/2 cup cornmeal
1 1/2 Tbsp all purpose flour
1/4 cup grated Parmesan cheese
3/4 cup shredded coconut
1/2 Tbsp baking powder
Directions:
Directions:
Preheat the oven to 350. Grease and flour a medium round baking pan. Mix all the ingredients in the blender until well blended and homogeneous. Pour batter into the pan. Bake for about 45-50 minutes (half way, cover loosely with a sheet of aluminum foil to avoid a dark top). Let cool for a while on a wire rack and plate when slightly warm. Serve decorated with either coconut flakes or powdered sugar on top (or both).

*Supposed to be creamy in the center.

 

 

 

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