Baked Cassava Cake with Coconut and Brown Sugar Glaze
A traditional Brazilian dessert featuring grated cassava baked with coconut milk and topped with a rich brown sugar glaze. This brazilian-inspired brazilian ready in about 75 minutes pairs grated cassava (yuca), drained, coconut milk, sweetened shredded coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 3 cups grated cassava (yuca), drained
- 1 cup coconut milk
- 1/2 cup sweetened shredded coconut
- 3/4 cup brown sugar
- 4 tbsp butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, combine 3 cups grated cassava (drained), 1 cup coconut milk, 1/2 cup sweetened shredded coconut, 3/4 cup brown sugar, 4 tbsp melted butter, 3 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt; mix thoroughly until smooth.
- Step 2: Pour the batter into a greased 9x9-inch baking dish and spread evenly with a spatula.
- Step 3: Bake in preheated oven for 50-60 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Step 4: Remove from oven and let cool for 15 minutes before slicing. Serve warm or at room temperature for a sweet, moist cassava treat.
Frequently asked questions
How long does Baked Cassava Cake with Coconut and Brown Sugar Glaze take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cassava Cake with Coconut and Brown Sugar Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Baked Cassava Cake with Coconut and Brown Sugar Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cassava Cake with Coconut and Brown Sugar Glaze for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Cassava Cake with Coconut and Brown Sugar Glaze?
Brazilian brazilian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
