Masa
2 cups of fubá
1 and 1/2 cups of cornmeal
1 cup of wheat flour
1 cup of butter
1/2 cup of milk
1 and 1/2 teaspoons of baking powder
1 teaspoon of vinegar
4 eggs
Cake syrup
4 cups of shredded coconut
1 and 1/2 cups of coconut milk
1/4 cup of cornmeal
1 teaspoon of cornstarch
Auxiliary ingredients
Baking pan (30 x 20 cm)
Wax paper
Masa
2 cups of fubá
1 and 1/2 cups of cornmeal
1 cup of wheat flour
1 cup of butter
1/2 cup of milk
1 and 1/2 teaspoons of baking powder
1 teaspoon of vinegar
4 eggs
Cake syrup
4 cups of shredded coconut
1 and 1/2 cups of coconut milk
1/4 cup of cornmeal
1 teaspoon of cornstarch
Auxiliary ingredients
Baking pan (30 x 20 cm)
Wax paper
Mix the milk with the vinegar in a bowl and set aside
Beat the butter with the cornmeal in an electric mixer until it forms a light cream
Add the eggs one at a time, beating after each addition
Beat for two more minutes
Mix the flour with the baking powder and fubá in another bowl
Add this mixture to the dough, alternating with the reserved milk
Mix well
Heat the oven to medium temperature
Grease the baking pan with wax paper and butter
Pour the dough into the pan and bake for 35 minutes or until a toothpick comes out clean
Remove from the oven and let cool
Unmold the cake
Cut the cake into diamonds with 2.5 cm sides and reserve
Cake syrup
In a small saucepan, mix the coconut milk with cornmeal and cornstarch over low heat, stirring constantly until it thickens slightly
Remove from heat and let cool
Dip the cake pieces in this mixture, then roll them in shredded coconut.
