orange coconut polenta cake

(For the cake)

1/2 cup unsalted butter, at room temperature

1 matured coconut. Shred 2 cups coconut. 1 for the batter and 1 for the topping, also save the coconut water for the topping.

4 eggs

3/4 cup yellow cornmeal

1 cup whole wheat flour

3/4 cup freshly squeezed orange juice

2 teaspoons orange blossom water

2 1/2 teaspoons baking powder

a pinch of salt

1 teaspoon cream of tartar

1 teaspoon cinnamon

1 teaspoon nutmeg

(for the topping)

1 cup freshly squeezed orange juice

1/4 cup fresh coconut milk 

5 prunes

1 cup shredded coconut

  1. Preheat the oven to 350 and prepare a 9-inch round cake pan with parchment paper. Butter the inside of the pan then line the bottom with parchment paper. Butter the paper, then dust the pan with whole wheat flour.
  2. Using a mixer, beat the butter on high speed until light and fluffy, 1-2 minutes.
  3. Slowly beat in the coconut and the eggs. Make sure to beat in the eggs one at a time, fully incorporating each one before adding the next. Then add the orange juice and the orange blossom water and mix on medium speed for 2 minutes.
  4. In a medium bowl whisk the corm meal, flour, baking powder, salt, cream of tartar, cinnamon and nutmeg.
  5. Add the dry ingredients to the batter and mix on medium speed until the dry ingredients are fully incorporated in to the batter.
  6. Pour and spread out the batter in the cake pan. Tap the cake pan to remove any air bubles.
  7. Bake until a toothpick, inserted in the center comes out clean about 30-35 minutes.
  8. While the cake is baking prepare your topping. In a small sauce pan bring the orange juice and coconut milk to a boil. Add the prunes and turn the heat down to medium-low for 30 minutes. Stir occasionally and you'll start noticing the prunes coming apart and the sauce thickening. 
  9. When the cake is done baking let it cool down for 15 minutes at room temperature. Put the topping sauce in the refrigerator during that time so that it also cools down.
  10. When the cake and the topping sauce is no longer hot invert the cake onto a cooling rack and carefully turn the cake right side up. Transfer the cake to a cake stand or a large round dish. Pour the sauce on top of the cake and carefully spread it evenly. Sprinkle shredded coconut on top and garnish with flours or orange slices.
  11. Serve warm or at room temperature with yogurt and fruit.
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