Coconut Cassava Cake
A moist and fragrant cake bursting with tropical flavors, combining freshly grated cassava and shredded coconut for an irresistible texture. Crispy on top and creamy inside, this effortless recipe is a guaranteed crowd-pleaser. Bring a taste of the tropics to your table!
🛒 Ingredients
15 servings
- 1.5 kg fresh grated cassava
- 3 whole eggs
- 3 cups whole milk
- 3 cups granulated sugar
- 2 tablespoons melted unsalted butter
- 1 pinch of salt
- 100 g shredded coconut
- 6 drops vanilla extract (optional)
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease a rectangular baking pan with butter and dust lightly with flour.
- 2
In a large mixing bowl, combine the grated cassava, eggs, milk, sugar, melted butter, salt, and shredded coconut.
- 3
Whisk vigorously until the batter is smooth and slightly thick.
- 4
Add the vanilla extract if desired and stir once more to combine.
- 5
Pour the batter evenly into the prepared pan.
- 6
Bake for about 45 minutes, until the top is golden and crispy.
- 7
Allow to cool for 10 minutes before unmolding. The inside should remain creamy — that is its signature!
💡 Chef's Tip
Squeeze out any excess moisture from the grated cassava before mixing to avoid a runny batter. Swap butter for coconut oil to intensify the tropical aroma.
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