• 2 cups of washed and drained green corn
  • 1 cup of wheat flour
  • 400 ml of homemade coconut milk
  • 1/2 cup of oil
  • 2 spoons of active dry yeast
  • 2 cups of corn flour (flocão)
  • 1 and 1/2 cups of sugar
  • 1/2 cup of grated coconut
  • 1/2 teaspoon of salt


  • Step 1: Blend the oil, sugar, and coconut milk in a blender, adding the wheat flour, corn flour, and salt gradually.

  • Step 2: Separate this dough and blend the corn separately.

  • Step 3: Combine the corn with the separated dough, mix well, and add the yeast.

  • Step 4: Pour the dough into a preferred baking dish already greased with oil and flour.

  • Step 5: Bake in a preheated oven at 180°C for 45 minutes and an additional 10-15 minutes at 200/220°C.

  • Step 6: Remove the cake from the oven only when it is completely cooled, as it may break if removed earlier.


  • 1: You can use canned corn that also works well.

  • 2: When blending the mixture in the first step, stir with a spoon to avoid burning the blender.

  • 3: When blending the corn, remember not to over-blend to preserve the rustic texture of the corn.

  • 4: (Optional) Add cinnamon or nutmeg to the dough or even rose petals for extra flavor.