This delicious Cassava-Coconut Cake is a perfect treat for any occasion. It is made with cassava flour, coconut milk, and coconut flakes for a unique flavor combination.
The cake is moist and fluffy and the coconut flakes add a nice crunch to the texture. This cake is easy to make and requires minimal ingredients. It is sure to be a hit with family and friends.
Timing For Cassava-Coconut Cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 1 9-inch cake
– 2 cups grated cassava
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup melted butter
– 1/2 cup coconut milk
– 1/2 cup coconut cream
– 1/2 cup white sugar
– 1/2 cup brown sugar
– 2 eggs
– 1 teaspoon vanilla extract
– 1/2 cup shredded coconut
– 1/2 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees Fahrenheit.
To make a delicious cassava-coconut cake, the first step is to preheat the oven to 350 degrees Fahrenheit. This is an important step as it ensures that the cake is cooked evenly and thoroughly. Once the oven is preheated, the next step is to prepare the cake batter.
2. Grease a 9-inch round cake pan with butter or cooking spray.
Making a cassava-coconut cake is a simple and delicious way to enjoy the flavors of the tropics. The first step is to grease a 9-inch round cake pan with butter or cooking spray. This will help the cake to release from the pan easily once it is cooked. Next, preheat the oven to 350 degrees Fahrenheit.
3. In a medium bowl, mix together some ingredients.
Making a cassava-coconut cake is a simple and delicious way to enjoy a tropical treat. The first step is to gather the ingredients. You will need 1 cup of grated cassava, 1 cup of grated coconut, 1/2 cup of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Once you have all the ingredients, the next step is to mix them together in a medium bowl.
4. In a separate bowl, whisk together 2 eggs, coconut milk.
Baking a cassava-coconut cake is a delicious way to enjoy a tropical treat. To begin, preheat the oven to 350°F and grease a 9-inch round cake pan with butter.
In a medium bowl, whisk together 1 cup of cassava flour, 1/2 cup of coconut flour, 1/4 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, whisk together 2 eggs, 1/2 cup of coconut milk, 1/4 cup of vegetable oil, and 1 teaspoon of vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
In a separate bowl, mix together the wet ingredients, including 1 cup of coconut milk, ¼ cup of melted butter, 2 large eggs, and ½ cup of granulated sugar. Once the wet ingredients are combined, pour them into the dry ingredients and mix until just combined. Then, fold in 1 cup of grated cassava and ½ cup of shredded coconut.
6. Pour the batter into the prepared cake pan and spread evenly.
In a separate bowl, whisk together the coconut milk, eggs, and melted butter. Then, combine the wet and dry ingredients and mix until fully incorporated. Finally, pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes.
Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. This will help ensure the cake doesn’t stick to the pan and will help it cool evenly.
9. Serve with a dollop of whipped cream or a drizzle of coconut cream. Enjoy!
Once you have the cassava-coconut cake ready, it’s time to serve it. First, cut the cake into slices and place them on individual plates. Then, top each slice with a dollop of whipped cream or a drizzle of coconut cream.
If desired, you can also sprinkle some toasted coconut flakes over the top. Finally, enjoy the deliciousness of the cassava-coconut cake!
The combination of the sweet and creamy coconut and the earthy, nutty cassava is sure to be a hit with your guests.
Nutrition Facts (per serving)
Nutrition Facts per Serving
Total Fat: 15 g
Saturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 48 mg
Sodium: 180 mg
Total Carbohydrate: 104 g
Dietary Fiber: 4 g
Sugars: 54 g
Protein: 5 g