Cassava, also known as cassava, is grown in Asia and America and, from there, it is exported to other continents. There are two types of cassava that exist, the sweet and the bitter, although the sweet is the most popular and used for cooking. To do this, it is possible to find it in its tuber or starch form, the latter being the most common for making cakes and other desserts.
In this article we will learn how to prepare a delicious cassava and coconut cake, a dessert of Venezuelan origin that perfectly combines the flavors of both ingredients and results in a soft, moist and juicy cake. This recipe is a variant of the traditional cassava cake, simple and irresistible. Read on to find out how to make coconut yuca cake.
Ingredients to make Coconut Cassava Cake:
- 70 grams of butter
- 250 grams of cassava starch (manioc)
- 150 grams of common sugar
- 1 teaspoon of baking powder
- 2 eggs
- 200 milliliters of whole milk
- 50 grams of grated coconut (½ cup)
- 1 Teaspoon vanilla extract
How to make Coconut Cassava Cake:
- Mix the sugar with the slightly melted butter. To do this, it will suffice to remove it from the refrigerator a few minutes before starting the preparation.
- If you have forgotten, you can always heat it up for a few seconds in the microwave.
- Tip: To make a healthier cassava cake with coconut, use brown sugar.
- Add the eggs and continue beating to integrate them into the dough.
- Add the vanilla essence and continue mixing. This ingredient adds extra flavor to the cassava cake with coconut, but you can always remove it if you prefer.
- Add the grated coconutand mix. If you want, you can reserve a little grated coconut to decorate the cake at the end. At this point, preheat the oven to 180ºC.
- Mix the baking powder with the cassava starch. Then, add a little of the mixture and integrate perfectly with a spoon or spatula.
- Trick: Being the starch finer than flour, it is not necessary to sift it.
- Pour in some milk and mix. Then, add a little more starch, integrate and pour a little more milk.
- Intercalate these ingredients until they are completely incorporated into the dough. In this way, the mixture acquires more air and moisture, which allows the cassava cake with coconut to cook better in the oven.
- Grease a mold about 20 cm in diameter and pour the dough.
- Bake the cassava and coconut cake for 40-45 minutes, depending on the power of your oven.
- After 30 minutes, keep an eye on the cooking point to prevent it from burning or, on the contrary, from being raw inside.
- Tip: If you don’t have a round mold, you can use a square or rectangular container suitable for the oven.
- Remove the mold from the oven and let it warm so you can unmold it.
- Once out, decorate with grated coconut on top or icing sugar.
- As you can see, the recipe for cassava cake with coconut is very simple and the result is a very juicy cake.
- Tip: If you used a square container, cut portions of the cake to serve.
