For the corn cake, mix butter with the eggs and sugar. Then add the various flours with the milk alternately to the butter-eggs-sugar mixture and mix together.
Add the remaining ingredients and mix again until you have a smooth, liquid mixture. Grease a rectangular mold (about 16×25 cm) with butter and dust with flour.
Pour the mixture into a mold and bake in a preheated oven at 180 °C (top and bottom heat) for about 50 minutes, so that the coconut flakes surface takes on a light golden color.
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