Brazilian Coconut & Cornmeal Cake with Spiced Whipped Coffee

Brazilian Coconut & Cornmeal Cake 

Servings: 24 mini cakes (1 per serving)

Prep Time: 15 min

Cook Time: 21 min

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional 

Ingredients 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

    Ingredients 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

    Procedure: 

    1. 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.
    2. 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).
    3. Add in the coconut sugar, applesauce and eggs. Blend again until everything is fully incorporated.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    10. 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.
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