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Cassava-Coconut Cake

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"A wonderful cake to enjoy anytime of the day. If you can find cassava (also known as manioc or yucca) in your market, give it a try."
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1 h 20 m servings 659
Original recipe yields 8 servings


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  1. Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
  2. Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.


  • Cook's Notes:
  • If using all-purpose flour, add 1/2 teaspoon baking soda and 1 teaspoon baking powder.
  • Use a zester tool to scrape or shred the coconut from the half-shell.

Nutrition Facts

Per Serving: 659 calories; 39.4 71.6 8.3 93 472 Full nutrition

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