Cassava and Coconut Cake with Brazilian Flavors
A moist and fragrant cassava cake infused with fresh coconut and a hint of tropical sweetness, popular in Brazilian desserts. This brazilian-inspired desserts ready in about 75 minutes layers grated fresh coconut, sweetened condensed milk, coconut milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh grated cassava (yuca), squeezed dry
- 1 cup grated fresh coconut
- 1 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1/2 cup granulated sugar
- 4 tbsp unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F and grease an 8-inch square baking pan with butter.
- Step 2: In a large mixing bowl, combine 2 cups fresh grated cassava (squeezed dry), 1 cup grated fresh coconut, 1 cup sweetened condensed milk, 1/2 cup coconut milk, and 1/2 cup granulated sugar; stir until fully incorporated.
- Step 3: Whisk 3 large eggs with 4 tbsp melted unsalted butter, 1 tsp vanilla extract, and 1/4 tsp salt in a separate bowl until smooth.
- Step 4: Pour egg mixture into the cassava batter and fold gently until combined.
- Step 5: Transfer batter to the prepared pan and smooth the top with a spatula.
- Step 6: Bake for 50-60 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
- Step 7: Let cool completely before slicing into squares to serve a luscious Brazilian cassava dessert.
Frequently asked questions
How long does Cassava and Coconut Cake with Brazilian Flavors take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cassava and Coconut Cake with Brazilian Flavors?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cassava and Coconut Cake with Brazilian Flavors?
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 Cassava and Coconut Cake with Brazilian Flavors 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 Cassava and Coconut Cake with Brazilian Flavors?
Brazilian desserts 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.
