Soft & Creamy Coconut Cassava Cake
A beautifully moist cake packed with tropical flavors — grated cassava, shredded coconut, and creamy cheese baked into a golden, tender crumb. Simple to prepare and utterly satisfying, this Brazilian-inspired treat is perfect for any occasion.
🛒 Ingredients
14 servings
- 250 g raw cassava, finely grated and well drained
- 150 g semi-firm cheese, grated
- 100 g coarsely shredded coconut
- 2 heaped tablespoons margarine or unsalted butter, softened
- 200 ml heavy cream
- 2 cups (400 g) granulated sugar
- 2 cups (500 ml) whole milk
- 1 tablespoon baking powder
- 6 eggs, lightly beaten
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease and flour a large baking pan (approx. 30 × 20 cm).
- 2
In a large bowl, combine the grated cassava, cheese, coconut, softened margarine, heavy cream, sugar, milk, and beaten eggs. Stir vigorously until the batter is completely smooth.
- 3
Add the baking powder last and fold it in gently to preserve its leavening power.
- 4
Pour the batter into the prepared pan and bake for 40–45 minutes, until the top is deep golden brown.
- 5
Check doneness by inserting a toothpick into the center — it should come out clean. Allow to cool for 10 minutes before slicing and serving.
💡 Chef's Tip
Squeeze the grated cassava in a clean kitchen towel to remove excess moisture for a firmer, better-textured cake. Leftovers keep well covered in the fridge for up to 3 days.
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