Bolo de Fuba

This bolo de fuba is soft, lightly sweet, and delicately scented with fennel, with coconut milk adding richness and a tender crumb. The edges bake up gently golden while the inside stays moist and comforting, making it ideal for breakfast or an afternoon coffee break.

Nutrition · per serving

551kcal

8.7gProtein

61.5gCarbs

30.6gFat

3.6gFiber

2 servings

Ingredients

12 items

Cake batter

fine cornmeal (fuba)90 g

all-purpose flour40 g

granulated sugar80 g

baking powder6 g

fine salt1 g

fennel seeds3 g

large egg1

coconut milk120 ml

neutral oil45 ml

finely grated desiccated coconut15 g

Pan preparation

neutral oil5 ml

fine cornmeal (fuba)5 g

Tips

•If you only have coarse cornmeal, pulse it briefly in a blender for a finer crumb; traditional bolo de fuba is more tender with fine fuba.
•For a stronger fennel aroma, lightly crush the seeds before adding them to the batter.
•Do not underbake: cornmeal cakes need the center fully set or they can seem gummy.
•This small cake is sized for 2 generous servings, but can also be cut into 4 smaller breakfast slices.

Steps

1
Preheat the oven to 180°C. Lightly oil a small 14-16 cm round cake pan or loaf tin, then dust it with the cornmeal, tapping out any excess. This helps prevent sticking and gives the crust a traditional texture.
5 ml neutral oil5 g fine cornmeal (fuba)
2
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, fennel seeds, and desiccated coconut. Mixing the dry ingredients thoroughly now prevents pockets of baking powder and distributes the fennel evenly.
90 g fine cornmeal (fuba)40 g all-purpose flour80 g granulated sugar6 g baking powder1 g fine salt3 g fennel seeds15 g finely grated desiccated coconut
3
In a second bowl, whisk the egg with the coconut milk and oil until smooth and slightly emulsified. If your coconut milk has separated, stir it well before measuring so the batter has an even richness.
1 large egg120 ml coconut milk45 ml neutral oil
4
Pour the wet mixture into the dry ingredients and whisk just until no dry streaks remain. The batter should be pourable but slightly thick. Do not overmix, or the cake can become heavy.
90 g fine cornmeal (fuba)40 g all-purpose flour80 g granulated sugar6 g baking powder1 g fine salt3 g fennel seeds15 g finely grated desiccated coconut1 large egg120 ml coconut milk45 ml neutral oil
5
Scrape the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, until the cake is golden, lightly domed, and a skewer inserted in the center comes out clean or with a few dry crumbs.
5 ml neutral oil5 g fine cornmeal (fuba)90 g fine cornmeal (fuba)40 g all-purpose flour80 g granulated sugar6 g baking powder1 g fine salt3 g fennel seeds15 g finely grated desiccated coconut1 large egg120 ml coconut milk45 ml neutral oil
6
Let the cake rest in the pan for 10 minutes so the crumb sets, then unmold and cool briefly on a rack. Serve warm or at room temperature. It is especially good with coffee or tea.

Origin & History

Bolo de fuba is a classic home-style cake from Brazil, especially associated with coffee time and rural kitchens where corn has long been a staple. Variations often include coconut, cheese, or fennel, reflecting regional tastes and the Portuguese-influenced tradition of simple, fragrant cakes.

brazilian cake cornmeal vegetarian breakfast baked coconut beginner

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Bolo de Fuba

Steps

Preheat the oven to 180°C. Lightly oil a small 14-16 cm round cake pan or loaf tin, then dust it with the cornmeal, tapping out any excess. This helps prevent sticking and gives the crust a traditional texture.

5 ml neutral oil5 g fine cornmeal (fuba)

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, fennel seeds, and desiccated coconut. Mixing the dry ingredients thoroughly now prevents pockets of baking powder and distributes the fennel evenly.

90 g fine cornmeal (fuba)40 g all-purpose flour80 g granulated sugar6 g baking powder1 g fine salt3 g fennel seeds15 g finely grated desiccated coconut

In a second bowl, whisk the egg with the coconut milk and oil until smooth and slightly emulsified. If your coconut milk has separated, stir it well before measuring so the batter has an even richness.

1 large egg120 ml coconut milk45 ml neutral oil

Pour the wet mixture into the dry ingredients and whisk just until no dry streaks remain. The batter should be pourable but slightly thick. Do not overmix, or the cake can become heavy.

90 g fine cornmeal (fuba)40 g all-purpose flour80 g granulated sugar6 g baking powder1 g fine salt3 g fennel seeds15 g finely grated desiccated coconut1 large egg120 ml coconut milk45 ml neutral oil

Scrape the batter into the prepared pan and smooth the top. Bake for 28-32 minutes, until the cake is golden, lightly domed, and a skewer inserted in the center comes out clean or with a few dry crumbs.

5 ml neutral oil5 g fine cornmeal (fuba)90 g fine cornmeal (fuba)40 g all-purpose flour80 g granulated sugar6 g baking powder1 g fine salt3 g fennel seeds15 g finely grated desiccated coconut1 large egg120 ml coconut milk45 ml neutral oil

Let the cake rest in the pan for 10 minutes so the crumb sets, then unmold and cool briefly on a rack. Serve warm or at room temperature. It is especially good with coffee or tea.