Creamy corn couscous cake with coconut: moist and irresistible

If you love homemade recipes with a taste of childhood, this creamy cornmeal cake will win you over at the first bite. Super moist, with coconut, cheese and a delicious caramel sauce, it has that creamy texture that melts in your mouth.

It's the perfect recipe to go with a fresh coffee, serve to the family or even surprise on special occasions. Plus, it's simple to prepare and the result is incredible.

One of those Brazilian recipes that deserve to be saved.

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DOUGH INGREDIENTS:

* 2 cups of flaked cornmeal hydrated with 600 ml of hot milk
* 4 eggs
* 150 g of shredded coconut
* 200 ml of coconut milk
* ½ cup of grated cheese
* 2 cups of sugar
* 1 tablespoon of margarine or butter

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SAUCE INGREDIENTS: 

* 1 cup of sugar
* ½ cup of water

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METHOD OF PREPARATION:

Start by hydrating the flaked cornmeal with hot milk and let it rest until it has absorbed the liquid well.

Meanwhile, prepare the caramel sauce. In a saucepan, place the sugar and heat until it melts and forms a golden caramel. Then, carefully add the water and stir until the sauce is homogeneous.

Pour the sauce into a mold and set aside.

In a blender, place the already hydrated flaked cornmeal, eggs, shredded coconut, coconut milk, grated cheese, sugar and margarine or butter.

Blend everything until it forms a homogeneous and creamy mixture.

Pour the batter into the caramelized mold.

Cover with aluminum foil and bake in a preheated oven at 180 °C in a bain-marie for approximately 1 hour.

After this time, remove the aluminum foil and let it bake for another 20 minutes to lightly brown.

Do the toothpick test: if it comes out clean, the cake is ready.

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FINAL TIP:

Once cold, unmold carefully so that the sauce runs over the cake. The result is an extremely creamy, moist and flavorful dessert.