Bolo De Mandioca E Coco (cassava And Coconut Cake)
Bolo de Mandioca e Coco, also known as Cassava and Coconut Cake, is a popular dessert in Guinea-Bissauan cuisine. This delicious cake is made with cassava, coconut, and sweetened condensed milk, resulting in a moist and flavorful treat.
Ingredients
- 2 cups grated cassava
- 1 cup grated coconut
- 1 can (14 oz) sweetened condensed milk
- 3 eggs
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the grated cassava, grated coconut, sweetened condensed milk, eggs, sugar, melted butter, vanilla extract, and salt. Mix well.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 1 hour, or until the cake is golden brown and set in the center.
- Remove from the oven and let it cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Fat
- 10g
- Protein
- 3g
Supplies
9-inch round cake pan Mixing bowl Spatula
Tools
Oven
Serving suggestions
Serve the Cassava and Coconut Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For a variation, you can add a sprinkle of cinnamon or nutmeg to the batter for extra flavor.
Cost
$10