Of which 12.1 g sugars and 19.9 g saturated fat.
No-added-sugar version: 369 kcal and 2.1 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) · 6.5 g fiber per serving
Allergens egg
Creamy corn cake
Two textures in one cake — creamy at the bottom, fluffy on top.
Ingredients
- 1½ cups fine cornmeal (225 g / 8 oz)
- 1 cup unsweetened shredded coconut (80 g / 2¾ oz)
- ½ cup sugar (100 g / 3½ oz) — no added sugar: ¾ cup erythritol (135 g)
- 4 eggs (200 g / 7 oz)
- 2 cups coconut milk (480 g / 1 lb)
- ½ cup melted coconut oil (100 g / 3½ oz)
- 1 tbsp baking powder (12 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a rectangular baking pan or a round cake pan.
- In the blender, blend the eggs, coconut milk, coconut oil and sugar for 2 minutes.
The full method (7 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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