Aunt Helena's Moist Cassava and Coconut Cake
This irresistible cassava cake is a cherished family recipe that transforms humble cooked cassava into a wonderfully moist and fragrant dessert. Shredded coconut adds a delightful texture while coconut milk gives it a rich, tropical depth of flavor. Perfect for afternoon tea or as a crowd-pleasing dessert at any gathering.
🛒 Ingredients
20 servings
- 500 g cooked and peeled cassava
- 2 cups (400 g) sugar
- 200 g unsalted butter, softened
- 4 eggs
- 50 g desiccated shredded coconut
- 1 cup (130 g) all-purpose flour
- 1 tablespoon baking powder
- 100 ml coconut milk
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Directions
- 1
Preheat oven to 180 °C (350 °F). Grease and flour a medium-sized cake pan.
- 2
In a blender, combine the cooked cassava, eggs, coconut milk and butter. Blend until smooth and creamy.
- 3
In a large mixing bowl, combine the sugar, flour and shredded coconut.
- 4
Pour the blended mixture into the bowl and stir until everything is well incorporated.
- 5
Gently fold in the baking powder last, being careful not to overmix.
- 6
Pour the batter into the prepared pan and bake for about 40 minutes, or until golden brown on top.
- 7
Test doneness with a toothpick — it should come out clean. Allow to cool before unmolding.
💡 Chef's Tip
Make sure the cassava is well-cooked and drained before blending — excess moisture can make the batter too loose. For extra flavor, sprinkle toasted coconut flakes on top before baking. The cake keeps well at room temperature for up to 3 days wrapped tightly.
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Same category — Desserts
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