A dense, sweet cake made from grated cassava, coconut, and sugar, baked until golden with a chewy, fudgy texture.
Ingredients
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500g fresh cassava, peeled and grated
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200ml coconut milk
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150g sugar
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50g butter, melted
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2 eggs
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100g grated coconut
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1 tsp cinnamon
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1 tsp vanilla extract
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Pinch of salt
Instructions
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1
Preheat oven to 180 degrees Celsius and grease a baking dish with butter.
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2
Squeeze excess moisture from grated cassava using a clean cloth or cheesecloth until fairly dry.
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3
Mix cassava with coconut milk, sugar, melted butter, eggs, grated coconut, cinnamon, and vanilla until combined.
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4
Pour the mixture into the prepared baking dish and smooth the top evenly with a spatula.
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5
Bake for forty to forty-five minutes until the top is golden brown and a skewer comes out clean.
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6
Let cool for fifteen minutes before slicing into squares. Serve warm or at room temperature.
Did You Know?
Cassava is the second most important crop in Mozambique after maize, and this cake is a favorite way to enjoy it.