Polenta cake is made using cornmeal (fine or coarse) and plain flour. It’s an egg-free recipe, but makes a gorgeously light and moist sponge.
This cake combines both lemon and coconut flavours, giving it a sweet, nutty coconut taste that isn’t overpowering or sickly. By using coconut milk, the cake comes out squidgy and moist.
200ml coconut milk
Enough to sprinkle on top
140g wholemeal plain flour
2 tsp baking powder
140g coconut oil
1) Pre-heat oven to 180°C (160° C for fan assisted ovens). Prepare a cake tin (approx 18cm/7-8inch) by buttering or laying on baking paper.
2) Beat the butter and xylitol until light and soft. Pour in 150ml of coconut milk, mix together and then gradually add the flour, cornmeal, lemon juice, baking powder and desiccated coconut.
3) Once mixture is smooth, add the remainder of the coconut milk. You should end up with a soft and wet dough.
4) Spoon the mix into your prepared tin and bake for about 50 minutes. The top should turn golden. Check it’s cooked by inserting a skewer – if it comes out clean it is ready. Don’t remove from the cake tin until the cake has cooled.