Of which 13.9 g sugars and 13.8 g saturated fat.
No-added-sugar version: 276 kcal and 1.6 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg)
Allergens egg
Cornmeal coconut cake
Cornbread texture, coconut sweetness, gluten-free.
Ingredients
- 150 g (5½ oz) fine cornmeal
- 112 g (4 oz) coconut flour
- 80 g (2¾ oz) unsweetened shredded coconut
- 140 g (5 oz) sugar — no added sugar: 142 g xylitol
- 1 tbsp baking powder (14 g)
- 1 tsp fennel seeds (2 g) — optional
- 4 eggs (200 g / 7 oz)
- 240 ml (1 cup) coconut milk
- 109 g (3¾ oz) melted coconut oil
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect. Keep it away from dogs: xylitol is toxic to them.
Method
- Preheat the oven to 180 °C (350 °F) and grease a pan well, because this batter sticks easily.
- In a bowl, mix the cornmeal, coconut flour, shredded coconut, sugar, baking powder and the fennel seeds, if using.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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