5 tablespoons wheat flour (50 g)
1 cup cornmeal (130 g)
1 packet of dry grated coconut (100 g)
1 tablespoon of baking powder
⅓ cup Soya Corn Oil (85 ml), plus a little to grease
3 eggs
1½ cups caster sugar (300 g)
3 cups whole milk (750 ml)
In a large bowl, mix the wheat flour, cornmeal, coconut and yeast.
Blend the oil, eggs, sugar and milk in a blender until the mixture is smooth. Add to the dry ingredients, little by little, stirring with a fouet or spatula to avoid lumps.
Transfer to a bowl.
Transfer to a baking dish (20 x 25 cm) greased with oil and bake (160 °C) for 45 minutes, or until the cake is golden brown and still slightly soft in the center. Wait for it to cool and serve.
