COCONUT CORNMEAL CAKE

yields 1 Cake

ingredients

• 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmealo* 1 1/4 cup cornmeal* 1 1/4 cup cornmeal* 1 1/4 cup cornmealed coconut milk

• 1 tsp vanilla extract* 1 tsp vanilla extract lemon zest

instructions

1 First, heat your oven to 375°F. Grab an 8-inch cake pan, grease it, and dust it with flour to make sure your cake doesn’t stick. If you are still consumed with fear, cut a round out of parchment paper the same size as the pan and stick that in the bottom to be extra sure your cake will come out in one piece. Now relax, you got this . 2 Get a big bowl and whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a crater in the center of the dry mixture and pour in the coconut milk, vanilla, and lemon zest and stir it all up until there are no dry pockets and very few lumps. 3 Pour that batter into your cake pan that you prepped earlier because you followed the goddamn directions. Let somebody else lick the spoon and the bowl because 1) The batter is tasty as hell and 2) They will now owe you one. Cash in that favor the next time you need help moving. You’re welcome. 4 Bake the cake until a toothpick stuck in the center comes out clean, 30 to 40 minutes. Let it cool in the pan for 15 minutes and then turn it out on to a wire rack to finish cooling until you’re ready for it. 5 Serve cold or at room temperature.

modifications

The finely ground stuff you would use to make cornbread, not that coarser you would use to make polenta. Got it?

• recipe