Grated Cassava Cake with Coconut Milk
A moist and golden tropical cake made with freshly grated cassava and creamy coconut milk. Naturally gluten-free and easy to prepare with simple pantry staples, it has a wonderfully chewy texture that the whole family will love.
🛒 Ingredients
20 servings
- 2.2 lb (1 kg) fresh cassava, coarsely grated
- 2 cups (500 ml) whole milk
- 3 cups (600 g) granulated sugar
- 4 large eggs
- ¾ cup (200 ml) coconut milk
- 2 tablespoons margarine or melted butter
- 1 teaspoon baking powder
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Directions
- 1
Preheat oven to 350°F (180°C). Grease and lightly flour a 10-inch (25 cm) baking pan.
- 2
Coarsely grate the raw cassava and squeeze out excess moisture using your hands or a clean kitchen towel.
- 3
In a large mixing bowl, combine the grated cassava, milk, sugar, eggs, coconut milk, and melted margarine. Stir vigorously until the batter is smooth and uniform.
- 4
Gently fold in the baking powder until just incorporated.
- 5
Pour the batter into the prepared pan and bake for 50 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean.
- 6
Let the cake cool for 15 minutes before unmolding. Serve warm or at room temperature.
💡 Chef's Tip
Add 1 teaspoon of vanilla extract or a pinch of freshly grated nutmeg for extra depth of flavor. Frozen grated cassava works just as well — thaw completely and drain well before using.
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Same category — Desserts
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