If you’re looking for a dessert recipe that will truly impress, this Cassava Cake with Caramelized Coconut is the perfect choice! Known for its moist, dense texture and unique flavor, this cake is an absolute treat for any dessert lover. The added layer of caramelized coconut creates a beautiful golden crust and an irresistible sweetness in every bite. Let’s learn how to make this delightful cake that is sure to become one of your new favorites.
Ingredients:
- 2.2 lbs (approx. 1 kg) grated cassava (yuca/manioc)
- 3 large eggs
- 1 cup (200 g) sugar (adjust to taste)
- 1 tbsp melted unsalted butter
- 3 tbsp dry milk powder
- 1 pinch of salt
- 1/2 to 1 cup (50-100 g) shredded fresh coconut
- Butter and all-purpose flour for greasing the pan
For the caramelized coconut topping:
- 1 cup (100 g) shredded fresh coconut
- 1/2 cup (100 g) sugar
How to make Cassava Cake with Caramelized Coconut:
- Prep the cassava: Start by removing the tough central woody fiber from the cassava root to ensure a smooth texture. Grate the cassava using the fine side of a grater for a delicate texture, or the medium side if you prefer it a bit more rustic. You can also use a food processor, though this will result in a creamier, denser cake.
- Mix the ingredients: In a large bowl, whisk the eggs, sugar, melted butter, milk powder, and salt until you have a smooth, well-combined mixture. You can also use a blender for this step if you prefer.
- Combine: Add the grated cassava to the wet mixture and combine well. Fold in the shredded fresh coconut, using 50g to 100g depending on your preference for texture.
- Prepare the pan: Grease an 8-inch (21 cm) round baking pan with butter and a light dusting of flour. If using an air fryer, an 8-inch pan is ideal; you may need an extra smaller ramekin (approx. 10 oz) if you have leftover batter.
- Add topping: Mix the shredded coconut and sugar for the topping, and spread it evenly over the top of the batter.
- Bake:
- In the Air Fryer: Preheat for 5 minutes at 320°F (160°C) and bake for about 25 to 30 minutes.
- In the Oven: Preheat your oven to 400°F (200°C) and bake for 40 to 50 minutes.
Pro-Tips:
Cassava, also known as yuca or manioc, is a incredibly versatile root vegetable. Always remember to remove the tough central vein before grating to avoid any woody bits in your cake. Using a fine grater results in a more uniform, velvety crumb, while a medium grater gives it more “bite.”
Feel free to adjust the sugar levels based on how sweet you like your desserts. The melted butter adds richness, while the dry milk powder contributes to a beautiful, creamy mouthfeel.
The caramelized coconut topping is the star of the show, providing a sweet, crunchy contrast to the soft, moist cassava base.
Prep time:
Approximately 60 minutes, including prep and baking time.
Yield:
This recipe serves about 8 to 10 portions, depending on slice size.
Did you know?
Cassava has been a staple food in tropical regions for over 4,000 years. Native to South America, it is a foundation of traditional Brazilian baking. It is prized not only for its wonderful texture in desserts but also as an excellent source of energy.
By making this Cassava Cake, you are keeping a beautiful culinary tradition alive. Give this recipe a try and bring an authentic taste of Brazil to your kitchen!
If you enjoyed this recipe, don’t forget to explore our other blog posts for more delicious inspiration, and share this with your friends and family!