Fruity Corn Flour Cake
|200 g (1 cup)||yellow, plain corn flour|
|150 g (2/3 cup)||wheat flour|
|200 g (1 cup)||sugar|
|200 g (1 cup)||sweetened dried fruits|
|100 g (1/2 cup)||raisins|
|200 ml (2/3 cup)||coconut milk|
|1 cup||shredded coconut|
|1 teaspoon||baking powder|
|dash of salt|
Beat well the eggs, sugar and salt. Add the coconut milk and shredded coconut. Mix in the wheat flour, corn flour, baking powder by the tablespoonfuls. Now gently blend in, by hand, the raisins and the sweetened dried fruits (if you dust those with wheat flour before adding to the batter it will reduce sinking to the bottom of pan while baking).
Grease deep cake pan with butter and pour in the batter. Bake in a pre-heated oven at 180 °C for 50 minutes.
Note: If you prefer the corn flour "mix", you should not add salt because it already contains salt.