Sweet Corn Cake with Coconut

Milk and Vinegar Mix

Combine the milk and vinegar and reserve

Butter and Sugar Cream

Beat the butter with the sugar in a stand mixer until light and fluffy

Egg Addition

Add the eggs, beating after each addition

Two-Minute Beat

Beat for another two minutes

Fubá Mixture

In a separate bowl, mix together the flour, baking powder, and sweet corn

Mixing the Batter

Add the mixture to the batter, alternating with the reserved milk

Bake in Medium Temperature Oven

Preheat the oven to medium temperature

Prepare a 30x20cm baking dish by lining it with parchment paper and greasing it with butter

Bake for 35 Minutes or Until Clean Toothpick

Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean

Let Cool, Then Unmold

Remove from the oven and let cool

Unmold the cake

Cut into Losanges with 2.5cm Sides

Cut the cake into losanges with 2.5cm sides and reserve

Creamy Coconut Sauce

In a small saucepan, combine the coconut milk, sugar, and cornstarch

Heat over low heat, stirring constantly, until thickened

Let Cool, Then Serve

Remove from heat and let cool

Use to coat the cake pieces and then roll in shredded coconut.