Bolo de aipim shows up at every bakery and lunch counter in Brazil, and every family in the northeast has a version. This one is bare-bones. Cassava, coconut, egg yolks, sugar, milk. No flour, no leavening. You grate the cassava by hand, crack open a fresh coconut and grate that too, and the starch in the cassava holds the whole thing together on its own.
The texture falls between a flan and a pudding. Dense, sticky, moist all the way through, with a crust on top that turns deep gold and crackles when you press a fork through it. It is a cake that does not behave like any cake you know, and that is the point.
How to Make Bolo de Aipim com Coco
Grate the Cassava Fine
Use the smallest holes on a box grater or a food processor with a fine grating disc. The cassava needs to be almost a paste. Coarse pieces will not cook through and leave hard, chalky spots in the finished cake. 
Work quickly after peeling. Cassava oxidizes fast and turns grey. If you are grating by hand, peel and grate one root at a time instead of peeling them all first.
Crack and Grate Fresh Coconut
Secure the coconut and break it open with a heavy knife. Pour out the juice, then pry the flesh from the shell and trim away the brown skin. Grate or process in small batches until fine.
If fresh coconut is unavailable, use 150g (1 cup) of unsweetened desiccated coconut soaked in the milk for 15 minutes before mixing. The result is slightly drier but still works.
Bake Without Opening the Oven
Pour the batter into a greased pan and bake at 180C (350F). Do not open the oven door for the first 20 minutes. The cake rises from the starch in the cassava, not from leavening, so any temperature shock can cause it to collapse in the center.
The top should turn deep gold and feel firm when pressed. A toothpick will come out slightly sticky, which is correct. This cake is meant to be dense and moist, not dry and fluffy.
Brazilian Cassava and Coconut Cake: Bolo de Aipim com Coco
- Total Time: 55 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Luscious Brazilian cake made with cassava and coconut. A delightful blend of textures and flavors!
Ingredients
- 1 lbs (500 g) aipim
- 1 cups (150 g) fresh grated coconut
- 2 egg yolks
- 1.25 cups (250 g) sugar
- Pinch of salt
- 1 cups (200 ml) milk
Instructions
- Peel the aipim roots by standing them on end and cutting downward with a sharp knife, being careful with your fingers.
- Wash the tubers and trim away any black or green spots.
- Grate the aipim.
- To break open a coconut, secure it safely and break open a part at the top with a large knife.
- Pour out the juice.
- Break the coconut into pieces, pop the flesh from the shell, trim away the brown skin, and cut it into small pieces.
- Grind or grate the coconut in a food processor in small batches.
- Preheat oven to 325°F (163°C).
- Generously grease a bundt pan, a 9-inch round or square cake pan, or 12-muffin tin.
- In a large bowl, mix all ingredients together.
- Transfer the mixture to the prepared pan and bake for 20 to 25 minutes, or until the edges are golden brown.
- Turn the cake out of the pan when still warm.
- Let cool completely and serve, or enjoy warm.
Notes
- For a smoother batter, you can briefly pulse the grated cassava in a food processor before mixing with other ingredients.
- If fresh coconut is unavailable, use 1 cup (150g) of unsweetened shredded coconut and 1/4 cup (30g) of coconut flakes for added texture.
- To prevent sticking, line your chosen baking pan with parchment paper before adding the batter, especially if using a bundt pan.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 40
Frequently Asked Questions
Can I use frozen grated cassava?
Yes. Frozen grated cassava works well and saves a lot of effort. Thaw it completely and squeeze out any excess water before mixing with the other ingredients. The texture of the finished cake is nearly identical.
What if I cannot find fresh coconut?
Use 150g (1 cup) of unsweetened desiccated coconut. Soak it in the milk for 15 minutes before adding to the batter. Fresh coconut is better for moisture and flavor, but desiccated works.
Why did my cake sink in the middle?
The cassava was too wet, or the oven temperature was too low. Squeeze excess liquid from the grated cassava before mixing. Bake at the full 180C (350F) and do not open the oven for the first 20 minutes.
Just like home! Fabulous!
Had this in Brazil a few years back, but never made it at home. This is a great recipe!
How to use the dried cassava in this cake? I bought a large bag an can’t find a gud recipe for dried?? Tks!
Delicious! Needed to bake longer (45 minutes). I followed the recipe exactly (including using fresh yuca and coconut). I generously greased my Bundt pan and coated with sugar – so the hot cake easily slipped out of the pan. I cake was only 1.5” tall – shorter than I had expected. I have some beautiful pictures of the end result but couldn’t find how to upload.
Great to hear Lunn, thank you for letting us know!!
Phenomenal and I enjoy the authenticity. I took some liberty and replaced butter with coconut oil and also oiled the bunt pan with coconut oil. Do they have coconut oil available in Brazil or is a more processed modern product. While I like the flavor I’d like to keep it authentic. Cheers, Kevin
I just made my last ‘Dona Benta, aipim cake mix that l bought in brazil. I want more is there a way to buy in the USA. Thanks for you help Janice
Depending on your location in the US there are many Brazilian Market stores that carry that brand of cake mix and many more Brazilian items. I am in Chicago and we have over 50 stores like that and many of our regular supermarkets carry Brazilian goods too.
Your recipe sounds wonderful! I came here because I have some fresh manioc leftovers from bolhinos de mandioca com queijo which I prepared a day ago, and I was therefor searching for a Brazilian dessert recipe. Thanks so much for the inspiration! I’m happy that I thus also found your beautiful blog.
Best
Claudia