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  • Natasha says:

    Hi. This looks great. Is the corn flour the fine white powdery type or the yellow type that’s like a finer polenta? Sometimes it’s tricky with the different international names for things πŸ™‚

    • Vanessa Almeida says:

      Hi Natasha, thanks for you comment. The flour I use is the yellow fine one and that makes the whole difference when making this cake. I hope you like it! Cheers πŸ™‚

  • Bianca says:

    Well, this just looks amazing. Nothing better than a simple cake that bursts flavor. Cannot wait to try!

    Thx for sharing. xx Bianca

  • Sean says:

    How much is a cup?

  • Charlotte says:

    Hey there, I just found the recipe yesterday and was wondering whether you are using full fat coconut milk or the light version in case you are seeing my comment πŸ˜‰

    • Vanessa Almeida says:

      Hi Charlotte, thanks for the comment. I use full fat coconut milk in the recipe. Let me know how it turns out!! πŸ™‚

      • Charlotte says:

        Hi Vanessa, I made the cake today and it absolutely delicious! Thank you for the recipe that I will make again for sure. Only comment: I had to increase baking time to roughly 45 mins before the cake was done.
        My mum and I both look forward to having some more cake tomorrow πŸ™‚

  • Tina says:

    I know this was a while back, but can this cake be frozen?

    • Vanessa Almeida says:

      Hi Tina, thank you for your comment. Yes you can freeze a cake on the day that it’s made. To defrost it leave it in the fridge overnight. I hope that helps. Cheers

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