SEARCH

Fall

CASSAVA COCONUT CAKE

by:
July 26, 2015
5
1 Ratings
Photo by BrazilianFlairintheUSA
  • Serves 5
Author Notes

I didn’t know until a couple of years ago that I have been eating some gluten-free foods since I was a little girl and way before this “new wave” of allergies from gluten or the benefits of gluten free food. I am talking about cassava, yuca or mandioca . It’s a root that you CAN’T eat raw, but you can eat boiled, fried, baked and you can use as a starch for cooking. Every time I make broiled mandioca it’s a huge success with my American friends. Everybody loves it!! I make this very traditional Brazilian cake that is so delicious and moist! It is gluten free and very easy to make. Usually, you can find mandioca in Latin stores and even in big grocery stores. I checked all of these ingredients to make sure it’s gluten free, however, we are not specialists… So make sure to ask you doctor before you eat it…. This recipe came from my grandma of course!! —BrazilianFlairintheUSA

Continue After Advertisement
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
Directions
  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.
Tags:
Contest Entries

See what other Food52ers are saying.

More Great Recipes

Coconut & Pistachio Cream Pie

Coconut Butter

Plantain-Black Bean 'Veggie Balls' with Coconut-Cashew-Ginger Sauce

Whole Wheat Banana Bread with Toasted Coconut

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

3 Reviews

Write a Review
marinanisha December 23, 2022
hello! I'd like to try this recipe -what kind/size pan should i use, and does it matter?
I see the cake in this image is flat and square, but the original cook's Youtube video uses a bundt pan. thanks for your help!
Carol N. January 27, 2019
Hello wondering if you can help me i need a recipe for cassava cake. I got given a recipe, 1 kilo of cassava, 1pkt of coconut 454 grams,400ml coconut milk, 1 tin condensed milk , 9 teaspoon sugar 2 eggs. Dose this seem correct. Kind regards carol
Valerie D. May 21, 2018
Delicious ! I wasn't sure about the 1 1/2 cup of Parmesan cheese but it turned out really good ! Thanks for that beautiful recipe ;)