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Cassava Cake With Coconut
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Cassava (cassava / cassava) peeled into cubes500 g
- Water2 cup
- Milk1 cup
- Eggs3 unit(s)
- Sugar1 cup
- Oil5 tablespoon
- Wheat flour1.5 cup
- Cornstarch (cornstarch)0.5 cup
- Shredded Coconut50 g
- Chemical Baking Powder1 tablespoon
- Start by placing the oven to preheat to 180ºC (medium oven) and greasing the shape.
- In a blender, add the manioc and water and blend until creamy (about 3 minutes).
- Cover the sieve with the cloth and pour the mixture carefully. Use your hands to squeeze the cloth and drain all the starch (the broth that has formed), until only the cassava bagasse is left. Reserve the cassava in a bowl and discard the liquid.
- In a blender, beat the eggs, oil, milk and sugar and beat until smooth.
- Transfer the cream to an empty bowl and gradually add the rest of the ingredients, stirring constantly to avoid lumps. Start with the flour and starch and then the grated coconut and the cassava bagasse and finish with the yeast.
- When the dough is well mixed, transfer to the roast and take it to the oven.
- On a medium rectangular baking sheet, the cooking time was about 40 minutes. If you use a higher shape, it takes longer.
- To check if it is ready, after 40 minutes, open the oven and insert the cake with a toothpick. If it comes out dry, the cake is ready!
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