Cassava-Coconut Cake

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A wonderful cake to enjoy anytime of the day. If you can find cassava (also known as manioc or yucca) in your market, give it a try.

Submitted by sopenia
Published on June 19, 2020
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 pound cassava (yucca), peeled and shredded

  • 4 medium eggs

  • 1 cup creamy coconut milk

  • 1 cup white sugar

  • ¾ cup vegetable oil

  • ¼ teaspoon salt

  • 1 ¾ cups self-rising flour

  • 1 ⅓ cups freshly grated coconut

Directions

  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.

Cook's Notes:

If using all-purpose flour, add 1/2 teaspoon baking soda and 1 teaspoon baking powder.

Use a zester tool to scrape or shred the coconut from the half-shell.

Nutrition Facts (per serving)

659 Calories
39g Fat
72g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 659
% Daily Value *
Total Fat 39g 51%
Saturated Fat 18g 92%
Cholesterol 93mg 31%
Sodium 472mg 21%
Total Carbohydrate 72g 26%
Dietary Fiber 5g 16%
Total Sugars 27g
Protein 8g 17%
Vitamin C 12mg 14%
Calcium 124mg 10%
Iron 3mg 18%
Potassium 368mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.