cassava cake with coconut flakes
Cassava cake is a traditional favorite in my home country of the Philippines. It is rich in calcium, iron, and potassium which makes it a nutritious addition to cakes and other deserts.
prep time
30 Min
cook time
40 Min
method
---
yield
Ingredients
- 2 cups all purpose flour (sifted)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 sticks butter, softened
- 1 1/2 cups sugar
- 4 - eggs (whole)
- 2 packages frozen grated cassava, 16 oz each (thawed)
- 1 can condensed milk
- 1 can evaporated milk
- 1 can coconut milk
- 1 tablespoon vanilla extract
- 1 cup coconut flakes
- 1/2 cup cheddar cheese, shredded (optional)
How To Make cassava cake with coconut flakes
-
Step 1Preheat Oven to 350 degrees Fahrenheit
-
Step 2In a large mixing bowl, cream butter and sugar.
-
Step 3Add one egg at a time and beat into mixture
-
Step 4Add grated cassava, condensed milk and vanilla extract and mix
-
Step 5Combine flour, baking powder, and salt to the cream mixture.
-
Step 6Alternate adding evaporated milk and coconut milk to ingredients. Beat on low speed just until combined.
-
Step 7Fold in the coconut flakes and cheese (optional) into mixture.
-
Step 8Pour into lightly greased cake pan and bake at 350 degrees Fahrenheit for 40 minutes or until golden brown.
-
Step 9Cool for ten minutes and cut into bite size squares and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes