Tuesday

CASSAVA COCONUT CAKE

Leia em PORTUGUÊS


This very Brazilian cake is not light and airy as the cakes we know. It is rich and dense and delicious. It is often called pudding because of its moist texture. It is made with raw processed cassava and fresh ripe coconut. It's very easy to make. I found it at Maura's blog, Trainee de Cozinheira.

I was craving this pudding since I came back to Brazil from Korea because we can't find cassavas there.


CASSAVA COCONUT CAKE
(Adapted from Trainee de Cozinheira)

500g cassava, peeled and processed in a food processor
1 1/2 cups sugar
3 tbsp butter, softened
3 eggs
1 cup milk
2 cups fresh ripe coconut, processed
1 pinch of salt

Preheat the oven to 200°C (390°F). Whisk all ingredients in a bowl. Pour into a buttered 9" baking pan. Bake for 50 to 60 minutes or until golden brown. Serve at room temperature. 



3 comments:

  1. I grew up with cassava coconut desserts and yours here looks so divine!!! I'm gonna try it out!

    ReplyDelete

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