Cassava and Coconut Cake (Gâteau de manioc et noix de coco)
Gâteau de manioc et noix de coco, also known as Cassava and Coconut Cake, is a traditional dessert from French Guianan Cuisine. This delicious cake is made with cassava, also known as yuca or manioc, and coconut, creating a unique and flavorful dessert.
Ingredients
- 2 lbs cassava, grated
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the grated cassava, coconut milk, shredded coconut, sugar, vanilla extract, and salt until well combined.
- Pour the mixture into a greased baking dish and smooth the top with a spatula.
- Bake for 45 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
- 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 coconut whipped cream and a sprinkle of toasted coconut flakes for an extra special treat.
Tips & tricks
For a richer flavor, you can add a tablespoon of rum to the cake batter before baking.
Cost
$10