This granulated tapioca cake feels like a warm hug. It’s the kind of classic, comforting bake that fills your home with an irresistible aroma and brings back so many fond memories. Ready to make this treat for your family? Let’s get to the recipe!
Ingredients for Granulated Tapioca Cake:
- 1 ½ cups (approx. 200g) granulated tapioca (tapioca pearls/sago);
- ¾ cup (200ml) coconut milk;
- ¾ cup (200ml) whole milk;
- 1 cup (200g) sugar;
- 2 tablespoons butter;
- 3 large eggs;
- ½ cup (50g) shredded coconut.
How to make Granulated Tapioca Cake:
- Preheat your oven to 350°F (180°C) and grease a cake pan with butter and a dusting of flour;
- In a bowl, combine the granulated tapioca and coconut milk. Let it hydrate for 15 minutes;
- Meanwhile, in a separate bowl, whisk together the sugar, butter, and eggs until well combined;
- After the tapioca has hydrated, stir it into the egg mixture until fully incorporated;
- Fold in the shredded coconut;
- Pour the batter into your prepared pan and bake at 350°F (180°C) for about 35 to 40 minutes, or until golden brown;
- Let it cool slightly before unmolding;
- Serve and enjoy!
Tip:
For an extra layer of flavor, add 50g of grated Parmesan cheese to the batter. The contrast of the salty cheese with the sweet coconut is amazing. Give it a try!
Did you know?
Granulated tapioca cake is a traditional delicacy from Northeastern Brazil. Tapioca is a staple in the region, derived from cassava starch. Using the granulated version gives this cake a unique, delightful texture. It’s incredibly versatile and perfect as a dessert or an afternoon snack.
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