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.

Bolo De Mandioca E Coco (cassava And Coconut Cake)

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

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, combine the grated cassava, grated coconut, sweetened condensed milk, eggs, sugar, melted butter, vanilla extract, and salt. Mix well.
  3. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  4. Bake for 1 hour, or until the cake is golden brown and set in the center.
  5. 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