cassava-coconut cake

cassava-coconut cake
  • 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


  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.

06/12/2019
cassava-coconut cake, recipe PT15M PT1H 5 455 calories

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