This Cassava and Coconut Cake is a moist, dense, and delightfully tropical treat made with freshly grated cassava and coconut. A traditional favorite in many cultures, this naturally gluten-free cake combines the earthy sweetness of cassava with rich coconut flavor for a rustic dessert that’s perfect with coffee or as an afternoon snack.
Prep Time: 20 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour 10 minutes
Servings: 10–12 slices
📝 Ingredients
- 3 cups (tea) grated raw cassava
- 2 cups (tea) sugar
- 3 large eggs
- 100g butter or margarine, softened
- 200ml coconut milk
- 1 cup (tea) grated coconut (fresh or unsweetened dried)
- 1 tablespoon baking powder
