Bolo de Milho (São Tomé Corn Cake)

👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a bundt pan or a 9x13 inch baking pan.

   💡 Tip: Ensure the pan is well-greased to prevent sticking.
2. 2

   In a blender, combine the corn kernels (with their liquid if using canned), eggs, condensed milk, and vegetable oil. Blend until smooth.

   💡 Tip: If using fresh corn, cut kernels off the cob and blend.
3. 3

   In a separate bowl, whisk together the all-purpose flour, fine corn flour (fubá de milho), and shredded coconut.

   💡 Tip: Make sure the corn flour is finely ground for a smoother texture.
4. 4

   Add the dry ingredients to the blender mixture and blend until just combined. Do not overmix.

   💡 Tip: Overmixing can result in a tough cake.
5. 5

   Stir in the baking powder until just incorporated.

6. 6

   Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

   💡 Tip: The cake should be golden brown and slightly firm to the touch.
7. 7

   Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

   💡 Tip: Allow to cool fully before slicing for best texture.

💡 Pro Tips

• ✓This cake is delicious served warm or at room temperature.
• ✓For an extra moist cake, you can add a tablespoon of butter to the batter.
• ✓If you don't have fubá de milho, you can use regular cornmeal, but the texture might be slightly coarser.

🔄 Variations

• Add a teaspoon of vanilla extract to the batter for added flavor.
• For a richer cake, substitute some of the vegetable oil with melted butter.