Cooking time: 40-45 minutes

In Brazil, sweet cornflourl cake (called Bolo de Fubá) is a staple for breakfast or for an afternoon snack with coffee and guava jam. Delicious slightly warm, or at room temperature, this light Brazilian Cornflour Cake is not to be missed.

1.  Preheat oven to 180°C / 350°F. Butter and flour Bundt pan; set aside.
2. In medium mixing bowl, whisk together both flours, baking powder, salt, coconut and vanilla until thoroughly combined; set aside.
3. In separate medium mixing bowl, whisk together sugar, butter and eggs until eggs are pale yellow.
4. Add coconut milk, whisking to combine. If you choose vegetable oil instead on butter, add it at this step. 
5. Add dry ingredient mixture (2), whisking until smooth.
6. Pour batter into buttered and floured pan. Bake cake until beginning to pull away on sides of pan and thin knife inserted into center comes out clean, about 40 minutes.
7. Transfer to wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool a few minutes until warm..