Cafuné Corn Cake is inspired by the Brazilian café tradition of corn-based sweets. The batter blends whole sweet corn with condensed milk, eggs, and oil, then combines it with fine yellow cornmeal and coconut. The result is brilliantly golden, lightly coconut-scented, and exceptionally moist, with a texture unlike an ordinary flour cake.
THE RECIPE
Cafuné Corn Cake
Prep25 min
Bake55 min
Total1 hr 50 min
Serves12
Ingredients
Instructions
- Center a rack in the oven and preheat to 350°F (175°C). Generously grease a 10-cup Bundt pan, dust it with unseasoned breadcrumbs, and tap out the excess.
- Set aside ¾ cup of the drained corn kernels. Put the remaining corn, condensed milk, oil, eggs, vanilla, salt, and nutmeg in a blender. Blend until smooth and creamy, scraping the jar once if needed.
- Whisk the fine cornmeal, baking powder, and baking soda together in a large bowl.
- Pour the blended corn mixture into the dry ingredients and whisk gently just until evenly combined. Fold in the shredded coconut and the reserved whole corn kernels.
- Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan lightly on the counter to release any large air pockets.
- Bake for 50 to 60 minutes, until the cake is deeply golden, springs back lightly, and a long tester inserted in the center comes out clean or with only a few moist crumbs.
- Cool the cake in the pan on a rack for 15 minutes. Loosen the exposed edges carefully, then invert onto the rack and cool completely.
- For the glaze, stir the confectioners’ sugar with 1 tablespoon of the reserved corn liquid, milk, or water. Add more liquid a little at a time until the glaze is thick but pourable.
- Drizzle the glaze over the completely cooled cake and scatter toasted coconut flakes over the top.
- Allow the glaze to set for 15 to 20 minutes before slicing. Serve at room temperature.
Tips and Storage
- Use unsweetened canned corn and drain it very well; reserve a little liquid for the glaze.
- Choose fine-grained yellow cornmeal. Coarse polenta will make the cake gritty.
- The whole kernels folded in at the end add small bursts of sweet-corn texture.
- Do not glaze the cake until it is completely cool or the icing will melt into the crust.
- Store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days and bring slices to room temperature before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.