Steamed cornmeal and coconut cake



  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup vegetable oil soybean, canola, corn, peanut...
  • 1/2 cup cornmeal medium grind
  • 1/2 cup dessicated coconut
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder


40 minutes
  • 1If you have a large/tall steaming pot, it will work out great. Set it up and let it steam. But if you don't, follow our instructions.
  • 2Put about 2 cups of water to a boil in a teapot (or anything you can pour off the water with ease).
  • 3Grab the pot you will be using and put about 1 cup of water in it (it should be no more that 1/4 of an inch deep. 
  • 4Then place the pan, with water, over medium heat.
  • 5Wrap a dishcloth around the lid and cover the pan - let the water in it boil.
  • 6Next grab the baking pan you'll use, line it with waxed paper and spray some vegetable oil on the inner edges.
  • 7In a bowl combine eggs, milk and oil. Mix well with a wired beater.
  • 8Next add cornmeal and desiccated coconut. Mix well.
  • 9Add sugar and mix well.
  • 10Finally add flour and baking powder. Mix well.
  • 11Transfer batter to cake pan.
  • 12If using a regular steamer, transfer cake pan to steamer and close.
  • 13If using pot: place the small pastry molds inside the pot and then put the cake pan over them. 
  • 14Slowly put water into the pot, carefully not to get water into the cake batter until the water almost reaches the top of the molds.
  • 15Close the lid, lower the heat (you should still hear it bubbling) and set the timer for 30 minutes.
  • 16After the time is up, turn off the heat, open the pot and let it stand one minute open.
  • 17Then carefully remove the cake pan from inside and let it cool over a wire rack.
  • 18When cooled, transfer cake to serving plate (you may need to run a knife over the cake edge and shake a little so it loosens from the bottom.
  • 19
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