Coconut Milk Cassava Cake
A moist and fragrant tropical cake blended in minutes for effortless prep. Shredded coconut adds an irresistible chewy texture while coconut milk brings a subtle sweetness that makes every slice disappear fast. Naturally gluten-free and budget-friendly, it's a crowd-pleaser for any occasion.
🛒 Ingredients
10 servings
- 1 kg (2.2 lb) fresh cassava, peeled and cut into chunks
- 2 cups (400 g) granulated sugar
- 1 can (200 ml) coconut milk
- ¾ cup (200 ml) whole milk
- 4 large eggs
- 2 tablespoons margarine or melted butter
- 1 teaspoon salt
- 1 cup (100 g) freshly grated or desiccated coconut
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Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour a 9 × 13-inch (30 × 20 cm) baking pan.
- 2
Place the cassava chunks, whole milk, and coconut milk in a blender. Process on high speed for 2–3 minutes until completely smooth and creamy.
- 3
Add the eggs to the blender and blend for 1 more minute until fully combined.
- 4
Add the sugar, margarine, and salt. Blend for an additional 30 seconds until everything is well incorporated.
- 5
Pour the batter into a large bowl and fold in the shredded coconut with a spatula — do not blend again to keep the texture.
- 6
Pour the batter into the prepared pan, smooth the top, and bake for 40 minutes until deep golden on top.
- 7
Test doneness by inserting a toothpick in the centre — it should come out clean. Cool for 15 minutes before slicing.
💡 Chef's Tip
Fresh cassava yields the moistest result; frozen works too but pat it dry first. Swap margarine for coconut oil to make the cake dairy-free. Leftovers keep well at room temperature for up to 3 days wrapped tightly.
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