Cassava and Coconut Cake (Gâteau de manioc et de coco)
Gâteau de manioc et de coco, also known as Cassava and Coconut Cake, is a popular dessert in Malagasy cuisine. This delicious cake is made with grated cassava, sweetened coconut milk, and a hint of vanilla, creating a moist and flavorful treat.
Ingredients
- 2 cups grated cassava
- 1 cup sweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, combine the grated cassava, sweetened shredded coconut, coconut milk, sugar, eggs, vanilla extract, and salt. Mix well.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to 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
Baking dish 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 for a delightful dessert.
Tips & tricks
For a richer flavor, you can add a handful of raisins or chopped nuts to the cake batter before baking.
Cost
$8