Cassava Coconut Cake Recipe

Name: Cassava Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups shredded on a grater (cassava/yuca); 2 cups shredded parmesan cheese; 2 cups sweet shredded coconut; 1 1/2 cups sugar; 2 tablespoons butter; 1 cup milk; 200 milliliters coconut milk; 1 tablespoon baking power; 4 eggs; 1 pinch salt

Servings: persons

4 cups shredded on a grater (cassava/yuca)
2 cups shredded parmesan cheese
2 cups sweet shredded coconut
1 1/2 cups sugar
2 tablespoons butter
1 cup milk
200 milliliters coconut milk
1 tablespoon baking power
4 eggs
1 pinch salt

1
Peel the skin off the roots by standing them on end.
2
It should be white with a little pink around the edge just under the skin.
3
Grate it on the medium grate.
4
You should have 4 cups.
5
In a Kitchen aid blender blend the cassava, sugar, salt, butter and blend with the paddle attachment.
6
Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth.
7
Add the baking power and blend well.
8
Place the dough in a greased and floured pan.
9
Bake in a preheated oven at 350F for about 50 minutes or until a toothpick inserted comes out clean.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups shredded on a grater (cassava/yuca), 2 cups shredded parmesan cheese, 2 cups sweet shredded coconut, 1 1/2 cups sugar, and more.

Yes, Cassava Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cassava Coconut Cake

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