Cassava-Coconut Cake recipe

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Ingredients

1 pound cassava (yucca), peeled and shredded
4 medium eggs
1 cup creamy coconut milk
1 cup white sugar
¾ cup vegetable oil
¼ teaspoon salt
1 ¾ cups self-rising flour
1 ⅓ cups freshly grated coconut

Nutrition Info

658.8 calories
carbohydrate: 71.6 g
cholesterol: 93 mg
fat: 39.4 g
fiber: 4.6 g
protein: 8.3 g
saturatedFat: 18.3 g
servingSize: -
sodium: 472.3 mg
sugar: 27.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.

  2. Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.

Recipe Yield

8 servings

Recipe Note

A wonderful cake to enjoy anytime of the day. If you can find cassava (also known as manioc or yucca) in your market, give it a try.

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