1 cup of fresh green corn, husked or canned
1 cup of shredded coconut
3/4 cup of milk
1 cup of butter or margarine
1 cup of sugar
4 eggs, separated
2 cups of all-purpose flour
2 teaspoons of active dry yeast
1 cup of fresh green corn, husked or canned
1 cup of shredded coconut
3/4 cup of milk
1 cup of butter or margarine
1 cup of sugar
4 eggs, separated
2 cups of all-purpose flour
2 teaspoons of active dry yeast
Combine the first three ingredients in a blender
Blend well and strain, pressing down to remove any liquid
This should yield 1 cup of liquid
If not, add milk
In a bowl, cream together the butter or margarine, sugar, and egg yolks. Reserve
Sift together the flour and yeast, then mix with the mixture from the blender, alternating with the corn and coconut liquid, stirring well
Carefully fold in the beaten egg whites
Pour into a ring mold, about 2 1/2 liters in size
Bake in a preheated oven at moderate temperature (170°C) for about 45 minutes or until a toothpick inserted into the center comes out clean
Let cool slightly before removing from mold.
