Soft & Fluffy Cassava Cake with Coconut and Cheese
A wonderfully moist cake made with freshly grated cassava, shredded coconut, and a hint of cheese — a combination that surprises with its delicate sweet-savory balance. Easy to make with everyday ingredients, it is perfect for afternoon snacking or a relaxed weekend brunch.
🛒 Ingredients
15 servings
- 450 g (about 3 cups) freshly grated cassava
- 300 g (1½ cups) granulated sugar
- 45 g (3 tablespoons) unsalted butter, softened
- 180 g (1½ cups) all-purpose flour
- 4 eggs
- 50 g (½ cup) unsweetened shredded coconut
- 50 g (½ cup) grated mild cheese (Gruyère or mild cheddar)
- 10 g (1 tablespoon) baking powder
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease and flour a 25 cm (10-inch) round cake pan.
- 2
In a large bowl, beat the softened butter with the sugar until light and creamy. Add the eggs one at a time, beating well after each addition.
- 3
Stir in the grated cassava with a spatula until the mixture is uniform.
- 4
Gently fold in the flour and baking powder, using light circular movements to keep the batter airy.
- 5
Add the shredded coconut and grated cheese, folding just until evenly distributed throughout the batter.
- 6
Pour into the prepared pan and bake for 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- 7
Let cool in the pan for 10 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Freshly grated cassava gives the best texture — avoid frozen if you can. You can swap the cheese for Parmesan for a sharper note. Keeps well for up to 3 days wrapped at room temperature.
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