Description
Luscious Brazilian cake made with cassava and coconut. A delightful blend of textures and flavors!
Ingredients
Units
Scale
- 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