Ingredients
Scale
- 500 g fresh grated cassava
- 200 ml coconut milk
- 200 g sugar
- 100 g melted butter
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 180°C (fan 160°C).
- Combine the grated cassava with coconut milk, sugar, and melted butter in a large bowl.
- Add the eggs, vanilla extract, baking powder, and salt, then mix well.
- Transfer the batter to a greased baking dish and smooth the top.
- Bake the cake for about 45-50 minutes, until golden brown and a toothpick comes out clean.
- To prepare the coconut cream, beat 200 ml of coconut milk and 100 g of powdered sugar until smooth, then stir in 1 tsp vanilla extract.
- When the cake is cool, spread the coconut cream generously on top.
Notes
If the cake browns too quickly, cover it with aluminum foil to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Carribean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 100mg