• Natasha says:

    Hi. This looks great. Is the corn flour the fine white powdery type or the yellow type thatโ€™s like a finer polenta? Sometimes itโ€™s tricky with the different international names for things ๐Ÿ™‚

    • 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 ๐Ÿ™‚

  • 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?

    • Vanessa Almeida says:

      Hi Sean, the cup I use has 236.64ml. Does that help? Another suggestion is that you use one mug as your cup measurement and all the rest (half cup, quarter) comes from that. Let me know if you have any other question. Cheers ๐Ÿ™‚

  • 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 ๐Ÿ˜‰

    • 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!! ๐Ÿ™‚

      • 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 ๐Ÿ™‚

  • 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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