Creamy Cassava and Coconut Cake
A wonderfully moist cake that brings together fresh cassava and shredded coconut in a rich, velvety batter. Easy to make in a blender and yields 20 generous servings — perfect for celebrations or family gatherings. A tropical twist on a beloved baked dessert.
🛒 Ingredients
20 servings
- 2 lbs (1 kg) fresh cassava, peeled and diced
- 2 tablespoons melted margarine (plus extra for greasing)
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 cup (100 g) shredded coconut
- ¾ cup (200 ml) coconut milk
- 2 cups (500 ml) whole milk
- 1 teaspoon salt
- Coarse sugar for topping
🛍️ Recommended tools
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a baking dish. Peel and cut cassava into small chunks for easier blending.
- 2
Blend the cassava with eggs, sugar, condensed milk, coconut milk, and whole milk until completely smooth. Add melted margarine and salt, and blend a few more seconds.
- 3
Pour the batter into a large bowl and fold in the shredded coconut with a spatula — do not blend it in.
- 4
Transfer to the prepared pan, sprinkle coarse sugar evenly over the surface, and bake for 50 minutes or until deep golden brown.
- 5
Test with a toothpick — it should come out clean. Allow to cool slightly before slicing and serving.
💡 Chef's Tip
For a more intense coconut flavour, replace the whole milk with extra coconut milk. Leftovers keep well in the fridge for up to 3 days and taste great cold or gently warmed.
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