Cassava and Coconut Cake (Gâteau de Manioc et de Noix de Coco)
This Gâteau de Manioc et de Noix de Coco, also known as Cassava and Coconut Cake, is a popular dessert in Comorian cuisine. It's a deliciously moist and flavorful cake that's perfect for any occasion.
Ingredients
- 2 cups grated cassava
- 1 cup grated coconut
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, combine the grated cassava, grated coconut, coconut milk, sugar, melted butter, vanilla extract, and salt. Mix well.
- Pour the mixture into the prepared cake pan and smooth the top with a spatula.
- Bake for 45-50 minutes, 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:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Fat
- 12g
- Protein
- 4g
Supplies
9-inch cake pan Mixing bowl Spatula
Tools
Oven
Serving suggestions
Serve the Gâteau de Manioc et de Noix de Coco 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 cake batter for extra flavor.
Cost
$10