Moist Cassava and Coconut Cake
A wonderfully tender and fragrant tropical cake made with freshly grated cassava and shredded coconut — simple to bake yet full of exotic character. Its dense, moist crumb makes it the perfect comfort dessert for any gathering. One slice is never enough!
🛒 Ingredients
8 servings
- 1 kg fresh grated cassava (or frozen, well-drained)
- 3 whole eggs
- 100 g unsalted butter, melted
- 200 g caster sugar
- 1 tablespoon baking powder
- 100 g desiccated coconut
- 3 tablespoons plain flour (optional, for a firmer texture)
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease and flour a cake tin.
- 2
In a large bowl, combine the grated cassava, eggs, melted butter, sugar and coconut. Stir until a smooth, even batter forms.
- 3
Add the baking powder and, if desired, the flour for extra body. Mix thoroughly.
- 4
Pour the batter into the prepared tin and spread it out evenly.
- 5
Bake for about 40 minutes, or until the top is golden brown and a skewer inserted in the centre comes out clean.
- 6
Leave to cool for 10 minutes before unmoulding. Serve warm or at room temperature.
💡 Chef's Tip
Swap the melted butter for coconut cream to intensify the tropical flavour. Scatter extra desiccated coconut over the top before baking for a beautifully toasted crust.
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