Brazilians enjoy breakfast breads made from corn. This flavor of this cornbread is enhanced  with coconut. Serve this bread with fresh, tropical fruits and jellies.


  • 1 ¼ cup All-purpose flour
  • ¾ cup Cornmeal
  • ¼ cup Sugar
  • 2 tsp. Baking powder
  • ½ tsp. Pumpkin pie spice
  • ½ tsp Salt
  • ½ cup Milk
  • ½ cup Coconut milk
  • ¼ cup Vegetable oil
  • 2 eggs
  • ½ cup Sweetened coconut


Preheat oven to 400 and grease 8 or 9-inch baking pan. Combine the dry ingredients. Stir in milk, coconut milk, oil, egg and coconut mixing until dry ingredients are moistened. Pour batter into the baking pan. Bake 20-25 minutes or until golden brown and a wooden pick inserted in the center comes out clean.