Fermented Cassava and Coconut Cake
A soft, fragrant cake inspired by the tropical flavours of Brazil. Fermented cassava paste gives it a uniquely dense and slightly tangy texture, perfectly balanced by the sweetness of coconut milk. An exotic treat that is surprisingly easy to make at home!
🛒 Ingredients
20 servings
- 1 kg fermented cassava paste (available at African or Caribbean grocery stores)
- 200 ml coconut milk
- 50 g desiccated coconut
- 300 g caster sugar
- 4 eggs
- 200 g softened unsalted butter
- 1 pinch of salt
- 1 tbsp grated Parmesan cheese (optional)
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Directions
- 1
Preheat the oven to 180 °C (fan). Grease and flour a 26 cm round cake tin.
- 2
In a stand mixer, beat the softened butter and sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition.
- 3
Mix in the coconut milk, desiccated coconut, salt, and Parmesan if using. Stir briefly on low speed.
- 4
With the mixer running on low, gradually add the fermented cassava paste in small batches until a smooth, homogeneous batter forms.
- 5
Pour the batter into the prepared tin and bake for 40–50 minutes, until the top is deep golden and a skewer inserted in the centre comes out clean.
- 6
Cool for 10 minutes in the tin before turning out. Serve warm or at room temperature.
💡 Chef's Tip
Fermented cassava paste is available at African, Caribbean, or Brazilian grocery stores. If the paste is very wet, drain it lightly before use. For a richer flavour, substitute the butter with virgin coconut oil.
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