Moist Grated Cassava and Coconut Cake
A wonderfully moist and tender cake made with freshly grated cassava and shredded coconut, naturally gluten-free and full of tropical flavour. The buttered and sugared pan creates an irresistible caramelized crust that makes every slice extra special. Simple ingredients, extraordinary result — perfect for sharing with up to 10 people.
🛒 Ingredients
10 servings
- 2 kg (4.4 lb) freshly grated cassava
- 6 large eggs
- 600 g (3 cups) granulated sugar (plus extra for the pan)
- 180 g (¾ cup) unsalted butter, softened (plus extra for the pan)
- 200 g (2 cups) shredded coconut
- 1 pinch of fine salt
- 1 tsp baking powder
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Generously butter a large baking pan and dust it with granulated sugar — this creates a beautiful caramelized crust as the cake bakes.
- 2
In a blender, combine the eggs and softened butter and blend for 2 minutes until smooth and slightly frothy.
- 3
Gradually pour the egg-butter mixture over the grated cassava in a large bowl, stirring continuously to incorporate evenly.
- 4
Add the sugar and shredded coconut. Mix vigorously with a spatula until the batter is completely smooth and uniform.
- 5
Stir in the salt and baking powder, mixing gently until just combined.
- 6
Pour the batter into the prepared pan and bake for 45–55 minutes, until the top is deep golden and a skewer inserted in the centre comes out clean.
- 7
Allow to cool for 10 minutes before unmoulding. Serve at room temperature or slightly warm.
💡 Chef's Tip
If your grated cassava is very watery, squeeze out the excess moisture in a clean cloth before using — this ensures the right texture. Don't skip the sugared pan: it's the key to that irresistible caramelized outer crust.
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