Easy Brazilian Fubá Cornmeal Cake with Coconut • Bolo de Fubá

So so for this Easter season, I had to share at least one Brazilian recipe, and honestly, what better choice than the beautiful and traditional fubá cake with shredded coconut! This is one of those quintessential grandma cakes in Brazil, the kind that takes almost no effort, comes together in no time at all, is delightfully sweet, and fills you right up! AHHHH YEAHHHH!

If you have never tried fubá before, it is basically cornmeal, a medium-grind flour made from corn. There are different varieties with different types of corn and different levels of coarseness, but this is the classic, everyday kind. What makes a fubá cake so special is that it picks up all the natural sweetness of corn while also developing this wonderfully rustic, slightly grainy texture that is, at the same time, incredibly soft and moist.

I kinda think of a fubá cake as the pound cake of Brazil. Just like pound cake, it is a super easy cake that practically never fails you, and in case of doubt, or whenever you need something fast, easy, and truly delicious, this is the cake you reach for. It is sweet, crumbly, with a rough but moist texture and a gentle hint of sweet corn running through every bite.

And yes, I am sharing it for Easter, but make no mistake, this is a year-round cake for Brazilians! And not only that, but from where I am standing, it seems like one of those cakes where you just throw everything together except the coconut, mix it up, pour it in the pan, sprinkle the coconut on top, and it never fails! It is a wonderful addition to any table at any time of year! Let’s check the recipe!

Easy Brazilian Fubá Cornmeal Cake with Coconut • Bolo de Fubá

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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Let's make a corn cake! On Easter you don't always have to go for a classic Easter cake, sometimes a all year cake is also the answer! If you are looking for a nice rustic sweet cake, this one's for you!

Ingredients

Cornmeal – 180 g (Fubá)
Flour – 90 g
Sugar – 220 g
Eggs – 3
Milk – 180 ml
Oil – 120 ml
Baking Powder – 1 teaspoon
Salt – A pinch
Shredded Coconut – 80 g

Directions

Preheat the oven to 180°C (350ºF) and prepare a cake pan greased with oil and lined with parchment paper.

Start by combining the cornmeal, flour, sugar, baking powder, and a pinch of salt in a bowl, mix everything well.

Now, in a separate bowl, add the eggs, milk, and oil, whisk everything well until creamy.

Add the liquid mixture to the bowl with the cornmeal, mix and combine until you have a smooth batter.

Pour this into the lined pan and sprinkle generously with shredded coconut.
Bake in the oven for about 55 minutes until golden brown. As always, insert a toothpick into the center, if it comes out clean, the cake is done. It’s that simple! Enjoy and Happy Easter!

Notes & Tips: Use actual fubá if you can find it! I know it is cornmeal, but depending on the brand and region, what is sold as “cornmeal” outside of Brazil can vary quite a bit in grind and texture. If you can find fubá labeled as such at a Brazilian or Latin grocery store, you will know exactly what you are working with, and the result will be closer or exactly like the real thing ;D

Do not overmix the batter after adding the fubá. Stir just enough to bring everything together. Overworking the batter can make the cake dense and heavy, and you will lose that light, characteristic texture that makes a fubá cake so wonderful.

If you do not have a bundt pan, a standard round 9-inch (23cm) cake pan or even a loaf pan will work just fine. The baking time may vary slightly depending on the shape, so keep an eye on it and use the toothpick test, but this isn’t the type of cake that requires any special pan.

The shredded coconut on top is not just decoration, it toasts slightly in the oven, adds a gentle chew, and gives every slice that extra something. Do not skip it and do not hold back when sprinkling it on either, be generous!

If you want to make it a little more festive for Easter, you can add slivers of almonds instead of the coconut, or a light dusting of powdered sugar or a drizzle of condensed milk over the top once it cools are both fantastic additions that feel right at home with this cake.

This recipe for Easy Brazilian Fubá Cornmeal Cake with Coconut • Bolo de Fubá was originally created on BakeAfter.com. Esta receita de Bolo Tradicional de Fubá com Coco Brasileiro foi publicada em português no Iguaria.com.