Creamy Cassava and Coconut Blender Cake
A soft, pudding-like cassava cake made entirely in a blender — simple, budget-friendly and wonderfully moist. The natural creaminess of fresh cassava pairs beautifully with shredded coconut for a tropical dessert that comes together in minutes.
🛒 Ingredients
12 servings
- 1 kg fresh cassava, peeled and cut into chunks
- 250 ml whole milk
- 300 g sugar
- 4 eggs
- 3 tablespoons melted unsalted butter
- 100 g shredded coconut
🛍️ Recommended tools
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease a baking dish (approx. 28 x 20 cm) generously with butter.
- 2
Add the cassava chunks and milk to a blender. Blend on high until completely smooth.
- 3
Add the sugar, eggs and melted butter. Blend again for about 30 seconds until fully combined.
- 4
Add the shredded coconut and give a final short blend — just 10 seconds to mix it in while keeping some texture.
- 5
Pour the batter into the prepared dish and bake for 25 to 35 minutes, until the top is golden and the center is just set.
- 6
Allow to cool for 10 minutes before slicing. The cake is best served slightly warm or at room temperature.
💡 Chef's Tip
Check doneness with a knife tip inserted in the center — it should come out slightly moist, not clean. That's the secret to the creamy, pudding-like texture. For extra flavor, toast the shredded coconut in a dry pan before adding it.
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