I was immediately obsessed with Aline’s Brazilian Corn Cake when she brought it to a BBQ at my house. My friend, Aline, grew up in Brazil, and I just love making different recipes from all over the world. If you like to try recipes from different countries, make this Authentic Carne Asada with Ecuadorian Lentil Stew next.
This Brazilian Corn Cake has a unique flavor, which now I know comes from coconut milk. It is absolutely a must-try recipe!
Making this cake couldn’t be easier. You throw all the ingredients into a blender, pour it into a prepared Bundt pan, and bake it at 350 degrees for 35-40 minutes. Voila! You have a beautiful and delicious corn cake.
This recipe is gluten-free and could easily be dairy-free, too, if you swap out the melted butter for coconut oil or canola oil. I hope you like this uniquely delicious cake as much as I do.
Must-Try Cake Recipes
- Oreo Poke Cake
- Out of This World Carrot Cake
- The Best Gingerbread Cake
- Cranberry Christmas Cake
- Strawberry Jam Sheet Cake
- Flourless Fallen Chocolate Cake
step-by-step photos on how to make aline’s brazilian corn cake
Tips for making Aline’s Brazilian Corn Cake
- Make sure to generously grease and flour the Bundt pan.
- Do not drain the can of corn. The water from the canned corn makes for a moist cake.
- After taking the cake out of the oven, carefully run a butter knife along the edge of the pan and the center part of the pan. This will also make it easier to get the cake out once it has completely cooled.
- For a dairy-free cake, swap out the melted butter for coconut oil or canola oil.
- For best flavor and texture, use full-fat canned coconut milk.
BAKER’S TOOLS:
More Amazing Bundt Cakes
Aline’s Brazilian Corn Cake
Prep time
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A super simple, deliciously unique Bundt cake for all those who like to try recipes from around the world.
Author: My friend, Aline
Recipe type: Dessert
Cuisine: Brazilian
Ingredients
- 1 (15.25 ounce) can whole kernel corn, undrained
- 2 cups cornmeal
- 1½ cups granulated sugar
- 1 (13.5 ounce) can of coconut milk
- 3 eggs
- 1 tbsp baking powder (Yes, a tablespoon.)
- 7 tbsp butter, melted
- ½ cup coconut flakes, plus extra to sprinkle on top
Instructions
- Preheat oven to 350 degrees.
- Generously grease and flour a standard-size Bundt pan. Set aside.
- Place all ingredients in a blender and mix until all ingredients are combined. The batter will be runny.
- Next, pour the batter into the prepared Bundt pan and sprinkle the top of the batter with a little coconut.
- Bake at 350 degrees for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- After taking the cake out of the oven, carefully run a butter knife along the edge of the pan and the center part of the pan. (This will make it easier to get the cake out later.)
- Let the cake cool completely, and then run a butter knife around the edges again and sort of lift up when the knife is all the way to the bottom. This will help make sure the cake comes away from the pan and comes out nicely.
- Turn the cake out onto a nice plate or whatever dish you are serving it on.
- Enjoy!
Delicious Sheet Cakes
Is this cake intended to be a savory accompaniment to an entree (soup, stew, etc.), such as regular corn bread might be? The Bundt Pan presentation hints of it being a dessert so it’s a tad confusing.
Hi Grace, this cake can really be either. It is sweet (but not overly sweet) and has the essence of coconut, but it is often served with the main meal and not as dessert.
This looks so good! Is it important to bake it in a bundt pan? I don’t have one but not sure if it’ll cook correctly without it.
Hi Tess, My friend from Brazil always did, but I don’t think it would be a problem to try it in a 9×13. You will definitely need to adjust the cooking time. I would start with 30 minutes, check it and do 3-5 minute increments after that. It really is delicious, I’m so excited for you to try it.
Delicious! I loved that it is not too sweet.
I’ve figured out that the temperature of the oven is supposed to be 190degrees Celsius, right?
Isn’t it the best! I love it too! I cook it at 350 or 166 degrees Celsius. That’s what Aline told me to do…but I have had to cook it little longer then what she said in her recipe… I thought it was maybe my European oven giving me issues. It is sometimes off temp wise. Next time I make it I will bake it at 375 or 190 degrees Celsius. Thank you.
Hi!
I noticed sugar (?) in the picture of ingredients, but no sugar was listed in the actual recipe? Kindly clarify, thanks!
Oh my goodness, thank you so much for noticing. It is supposed to have 1 1/2 cups. I can’t believe I made such a huge mistake leaving that out. Thank you so much for asking for clarification.