It’s a perfect cake for a morning or afternoon tea. So fluffy and light that you won’t be able to have just one slice.
Actually, I’ve been baking this Polenta and Coconut cake in muffin trays so basically all the small portions will have the crust and the sugar glaze on the outside.
This recipe makes 12 cupcakes. Double the recipe if you are going to bake it as a single cake.
- 1 cup Polenta or any other finely ground cornmeal
- 1 cup all purpose flour
- 1 cup caster sugar
- 1 tbsp baking powder
- 1/2 cup milk
- 75 ml coconut cream
- 100 g soft butter
- 2 eggs yolks
- 2 egg whites
75 ml coconut cream
1 cup sugar
Preheat oven at 180°C degrees. Grease a muffin baking tray lightly with butter and coat with sugar.
Mix sugar and coconut milk for the topping and set aside.
Use a mixer to blend egg yolks, butter and sugar.
In a large bowl, mix flour and cornmeal. Add the sugar and butter mix to it, milk, coconut milk and blend again until well mixed.
Beat egg whites in a mixer or a whisk until soft peaks form.
Fold the egg whites as well as baking powder into the batter gently.
Pour mixture into the muffin trays. Place tray in the oven and bake it for 30-40 minutes, or until cake is golden brown.
Remove cake from oven and turn off the oven.
Using a fork, poke lots of holes into the cake.
Pour the sugar and coconut milk topping on top of each mini cake. Put the tray back into the turned-off oven. Leave the cake in the oven for about 20 minutes until the sugar topping turns into either a glaze or a crust.
Serve it warm.