Brazilian Tapioca & Coconut Cake
A moist, tender Brazilian-inspired cake that brings together the unique springy texture of tapioca starch and the sweet fragrance of shredded coconut. Blended in minutes and baked to golden perfection, it is the kind of fuss-free exotic dessert you will want to make every week.
🛒 Ingredients
10 servings
- 1 cup (250 g) tapioca starch
- 3 large eggs
- 1 cup (250 ml) whole milk
- ½ cup (100 g) granulated sugar
- 1 cup (100 g) shredded coconut
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (30 g) unsalted butter, melted
- 1 tablespoon (10 g) baking powder
- 1 pinch of salt
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a bundt pan or a standard round cake pan.
- 2
Place the tapioca starch, eggs, milk, sugar, shredded coconut, flour, melted butter and salt in a blender. Blend for 1–2 minutes until the batter is smooth and uniform.
- 3
Add the baking powder and pulse for about 10 seconds, just enough to incorporate it without overworking the batter.
- 4
Pour the batter into the prepared pan and bake for 35 minutes, or until a skewer inserted in the centre comes out clean.
- 5
Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
Swap whole milk for coconut milk to amplify the tropical flavour. A sprinkle of lightly toasted shredded coconut on top adds a beautiful golden crunch.
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