BRAZILIAN SWEET CORN CAKE
Steps:
- Preheat oven to 350 and adjust oven rack to middle. Butter and flour 10" angel food cake pan. Reserve
- Combine corn kernels and milk in jar of blender and blend until smooth
- Add coconut milk, cornmeal, sugar, oil, eggs, coconut and salt. Pulse until combined
- Add baking poder and pulse one or two times
- Pour batter into pan. Bake 50 min
- Remove from oven and immediately run a thin knife around edges to loosen it. Let it cool about 20 minutes, turn cake into cooling rack to finish cooling
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