For those who can’t do without a cupcake for afternoon coffee, how about this? corn cake with creamy syrup? The cake is moist, made with flakes instead of corn kernels, and the topping uses only three ingredients, with that little coconut flavor that everyone loves.
So, check out the full recipe and get to work!
Corn Cake with Creamy Syrup
Time: 1:15
Performance: 12 servings
Difficulty: easy
Ingredients:
- 2 cups of milk (tea)
- 1/4 cup margarine
- 2 1/2 cups (tea) of corn flakes such as Milharina® or flakes
- 1/4 cup (tea) honey
- 7 tablespoons of sugar
- 4 eggs
- 3 tablespoons of wheat flour
- Margarine and wheat flour for greasing
- 50g grated coconut for sprinkling
Syrup:
- 1/2 cup coconut milk
- 1/2 cup water (use the empty coconut milk glass to measure)
- 2 tablespoons sugar
Preparation method:
- Blend all the cake ingredients in a blender until smooth.
- Butter and flour a pan with a hole in the center and then pour the mixture into it.
- Bake in a preheated medium oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Wait for it to cool and turn it out onto a plate.
- Meanwhile, for the syrup, place the ingredients in a pan and bring to the boil.
- Spread over the still warm cake and sprinkle with grated coconut and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
