Butter for greasing
1 3/4 cups unsalted butter, softened (about 2 tablespoons)
1 cup all-purpose flour
6 large eggs, separated
1 cup cornmeal
1 fresh coconut, grated
Butter for greasing
1 3/4 cups unsalted butter, softened (about 2 tablespoons)
1 cup all-purpose flour
6 large eggs, separated
1 cup cornmeal
1 fresh coconut, grated
Preheat the oven to a moderate temperature (200°C)
Grease a baking dish measuring 34 cm x 33.5 cm with butter
Set aside
Beat the butter and flour together until smooth and creamy
Add the egg yolks and beat well
Stir in the cornmeal, grated coconut, and beaten egg whites
Mix slowly
Pour the batter into the prepared baking dish and bake until golden brown
A toothpick inserted into the center of the pudding should come out clean
Let cool slightly before cutting into squares
Serve at room temperature.
