- 1 pound cassava (yucca), peeled and shredded
- 4 medium eggs
- 1 cup creamy coconut milk
- 1 cup white sugar
- 3/4 cup vegetable oil
- 1/4 teaspoon salt
- 1 3/4 cups self-rising flour
- 1 1/3 cups freshly grated coconut
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.
06/12/2019
recipepes.com
cassava-coconut cake, recipe
PT15M
PT1H
5
455 calories
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