Cassava Cake With Coconut Drizzle
Cassava Cake with Coconut Drizzle is a popular dessert in Fijian cuisine, known for its sweet and tropical flavors. This delicious cake is made with grated cassava, coconut milk, and a touch of fragrant vanilla, then topped with a luscious coconut drizzle.
Ingredients
- 3 cups grated cassava
- 1 cup coconut milk
- 1 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/4 cup condensed milk
- 1/4 cup coconut cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking dish.
- In a large bowl, combine the grated cassava, coconut milk, sugar, melted butter, and vanilla extract. Mix well.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and set.
- While the cake is baking, prepare the coconut drizzle by combining the sweetened shredded coconut, condensed milk, and coconut cream in a small bowl.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes.
- Drizzle the coconut mixture over the warm cake, then let it cool completely 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
9x9 inch baking dish Mixing bowl Spatula
Tools
Oven
Serving suggestions
Serve the Cassava Cake with Coconut Drizzle as a delightful dessert for a tropical-themed dinner party or enjoy it with a cup of hot tea for a cozy afternoon treat.
Tips & tricks
For an extra indulgent touch, sprinkle some toasted coconut flakes on top of the cake before serving.
Cost
$10