Step 1: Hydrating the Cornmeal
In a bowl, combine the fine cornmeal with hot milk, stirring well until fully incorporated. Let it rest for about 5 minutes so the grains soften.
Step 2: Preparing the Batter
In a blender, beat the eggs, sugar, and oil until smooth. Then add the hydrated cornmeal, cornstarch, salt, and shredded coconut. Blend again until everything is well combined.
Step 3: Adding the Baking Powder
Add the baking powder last, mixing gently with the pulse function of the blender or folding in with a spatula.
Step 4: Baking the Cake
Grease a rectangular 20×30 cm (8×12 inch) baking pan. Pour in the batter and bake in a preheated oven at 356 °F (180 °C) for 35–40 minutes, or until golden. Insert a toothpick in the center—if it comes out clean, your cake is ready.
Tips:
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Serving: Enjoy warm or at room temperature with coffee, tea, or even a glass of milk.
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Extra flavor: Sprinkle cinnamon sugar on top right after baking for a spiced touch.
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Texture boost: You can fold in a handful of grated Parmesan for a sweet-and-savory twist.
