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.

Cassava and Coconut Cake (Gâteau de manioc et de coco)

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

  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl, combine the grated cassava, sweetened shredded coconut, coconut milk, sugar, eggs, vanilla extract, and salt. Mix well.
  3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
  4. Bake for 1 hour or until the top is golden brown and a toothpick inserted into the center comes out clean.
  5. 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