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Bolo de Fuba Recipe

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 16
Author Jennifer Rao - Around the World in 80 Cakes


  • 2 cup (16.5 oz) milk (I use 2%)
  • 1 cup (8 oz) canola oil
  • 3 large eggs
  • 1 1/2 cups (10.9 oz) sugar
  • 2 cups (9.5 oz) fine cornmeal (dip & sweep method)
  • 1 cup (4.8 oz) All-purpose flour (dip & sweep method)
  • 1 Tbsp baking powder
  • 1/2 - 1 cup shredded coconut optional


  1. Preheat the oven to 350F degrees. Spray a large Bundt pan with non-stick spray (preferably the kind with flour for baking) and spread it around using a pastry brush.
  2. In a large blender or food processor add all of the ingredients in order except for baking powder and coconut (milk, oil, eggs, sugar, cornmeal and flour).
  3. Process for 30-60 seconds until smooth. You may need to scrap the sides of the blender a few times to evenly incorporate the ingredients.
  4. Add the optional coconut and process again for 10-20 seconds, then add the baking powder and process for another 10-15 seconds.
  5. Pour the batter into the prepared pan. Tap it on the counter a few times to get out any air bubbles. Bake for 45-55 minutes or until a toothpick comes out clean.
  6. Cool on a rack for 10 minutes, then unmold. Allow to cool before serving or store in an airtight container in the refrigerator.