There is nothing quite like a homemade cake that reminds you of your grandmother’s kitchen. This Brazilian cassava cake with coconut (Bolo de Mandioca) is the ultimate comfort food—moist, flavorful, and the perfect companion for your morning coffee. Let the family know there’s a fresh, warm cake waiting, and gather everyone to enjoy this treat.
Ingredients for the Cassava and Coconut Cake:
- 14 oz (400g) Shredded coconut (unsweetened);
- 1 can (14 oz) Sweetened condensed milk;
- 2 tbsp Butter (margarine is a common Brazilian substitute, but butter is recommended for better flavor);
- 4 large Eggs;
- 2.2 lbs (1 kg) Fresh raw cassava (yuca/manioc), finely grated;
- 3 cups Granulated sugar;
- 1 cup (200ml) Coconut milk;
- 1 tbsp Baking powder.
How to Prepare Cassava and Coconut Cake:
- Start by beating the egg whites until stiff peaks form and set aside;
- In a separate bowl, beat the egg yolks with the sugar until light and fluffy;
- Stir in the remaining ingredients, mixing gently with a spoon until you have a uniform batter;
- Gently fold in the beaten egg whites;
- Grease a cake pan with butter. Pour the batter into the pan and bake in a preheated oven at 350°F (180°C) until golden brown or when a toothpick inserted into the center comes out clean;
- Let it cool slightly before unmolding. Optionally, sprinkle extra shredded coconut on top before serving.
Enjoy!
Tips:
For an extra touch, top your cake with toasted coconut (simply toast shredded coconut with sugar until it forms a light caramel) and distribute it over the cake. You’ll love it!
Did you know?
Cassava cake with coconut is a classic dessert across many Brazilian regions, especially in the North and Northeast. It can be prepared in various ways depending on local traditions—some recipes call for freshly grated raw cassava, while others use boiled and mashed cassava. Regardless of the method, it is a beloved treat that satisfies any sweet tooth.
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