Easy Cassava & Fresh Coconut Cake
A wonderfully moist cake that brings together the earthy sweetness of cassava and the tropical richness of fresh coconut. This fuss-free recipe comes together in a blender in minutes with just a handful of ingredients. Naturally gluten-free and budget-friendly, it is a crowd-pleasing treat the whole family will love.
🛒 Ingredients
10 servings
- 500 g cassava, peeled
- 500 g freshly grated coconut
- 3 eggs
- 3 tablespoons unsalted butter, softened
- 1 cup (200 g) sugar
- 2 teaspoons baking powder
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Directions
- 1
Peel the cassava, remove the central fibrous core, and cut into large chunks.
- 2
Place the eggs, softened butter, and cassava chunks in a blender. Process until you get a smooth, thick batter.
- 3
Pour the batter into a large bowl. Stir in the grated coconut, sugar, and baking powder until fully combined.
- 4
Preheat the oven to 350 °F (180 °C). Grease and flour a round cake pan, then pour in the batter.
- 5
Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before slicing.
💡 Chef's Tip
Fresh grated coconut makes a real difference in flavor and texture. If using frozen cassava, thaw and drain it well before blending to avoid a watery batter.
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