Corn Bundt Cake with Salted Coconut Sauce
Corn Bundt Cake with Salted Coconut Sauce
This dessert is known as Bolo de Milho de Liquidficador; kitchen blender corn bundt cake. It is called that since all of the ingredients are puréed in a blender at once. It is that simple. The cake is baked in a bundt cake pan. It is served for breakfast or as a snack with butter.The salted coconut sauce is not authentic. I just happened to have made mango sticky rice the other night and thought that the salted coconut sauce in the rice with some butter, sugar, and coconut flakes would be a great addition to the cake…which it is.
Servings: 12
Equipment
- Food processor or blender
- Bundt cake pan
Ingredients
Corn Bundt Cake
- 1 cup yellow corn
- 1 cup coconut milk
- 1/4 cup water
- 3 large eggs
- 1 stick unsalted butter
- 1 1/4 cup sugar
- 2 cups corn meal
- 2 tbsp unsweetened coconut flakes
- 1 tbsp baking powder
- 1 pinch salt
Salted Coconut Glaze
- 2 tsp glutenous rice flour
- 2 tbsp water
- 1/2 cup coconut milk
- 1/2 cup sugar
- 2 tbsp unsweetened coconut flakes
- 1 tbsp butter
- 1 tsp salt
Instructions
- Purée all of the ingredients in a blender or food processor. Grease a Bundt cake pan with nonstick spray. Preheat the oven to 350 degrees. Pour the batter into the pan.
- Bake for 35 minutes. Let cool on a rack.
- Mix together the rice flour and water to make a slurry. Add all of the other ingredients to a pot over medium high heat. Once the sugar has dissolved, whisk in the slurry. Turn the heat to medium and simmer for 3-4 minutes until thickened.
- Once the cake has cooled, flip it on to a plate.
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