Cassava Coconut Cake

Ingredients

• Cassava2.5 cup (500 g)
• Coconut Milk1/2 cup (120 ml)
• Shredded Coconut40 g
• Milk1/2 cup (120 ml)
• Granulated Sugar1/2 cup (100 g)
• Baking Powder3 teaspoon (15 g)
• Egg3 count (165 g)
• Butter1.5 tablespoon (45 g)

Instructions

1. 1

   Step 1

   For this recipe you need butter at room temperature and previously peeled and washed cassava.

2. 2

   Step 2

   Preheat the oven to 356 °F (180 °C).

3. 3

   Step 3

   Grate the raw cassava and beat it together with the milk, egg and butter until you have a smooth mixture.

4. 4

   Step 4

   Add a pinch of salt, sugar and baking powder. Beat.

5. 5

   Step 5

   Add the grated coconut and set aside some for decoration. Mix.

6. 6

   Step 6

   Grease and flour a baking pan and pour the mixture.

7. 7

   Step 7

   Sprinkle with the remaining grated coconut and bake at 356 °F (180 °C) for 45 minutes.

8. 8

   Step 8

   Let cool, remove from the baking pan and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cassava Coconut Cake can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.