Pan-Fried Cassava Cake with Coconut and Brown Sugar Glaze
A traditional Brazilian cassava cake pan-fried to golden perfection and glazed with a luscious coconut and brown sugar sauce. This Brazilian-inspired recipe, ready in about 25 minutes, layers grated cassava (yuca), peeled, coconut milk, brown sugar 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 180 calories and feeds 6, 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 grated cassava (yuca), peeled
- 1/2 cup coconut milk
- 1/3 cup brown sugar
- 3 tbsp unsalted butter
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup coconut flakes, toasted
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 2 cups peeled grated cassava in a large mixing bowl. Add 1/2 cup coconut milk, 1/3 cup brown sugar, 3 tbsp unsalted butter melted, 1/4 tsp salt, and 1 tsp vanilla extract. Stir until fully combined into a thick batter.
- Step 2: Heat a nonstick skillet over medium heat. Grease lightly with 1 tbsp butter.
- Step 3: Spoon 1/4 cup portions of the cassava batter into the skillet, pressing down gently to form small cakes about 1/2-inch thick.
- Step 4: Cook for 4-5 minutes on each side until golden brown and cooked through, adjusting heat as needed to avoid burning.
- Step 5: Remove cakes and place on a serving plate. Drizzle any remaining brown sugar and coconut milk mixture from the pan over the cakes.
- Step 6: Sprinkle 1/4 cup toasted coconut flakes on top before serving warm as a sweet snack or dessert.
Frequently asked questions
How long does Pan-Fried Cassava Cake with Coconut and Brown Sugar Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 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 Pan-Fried Cassava Cake with Coconut and Brown Sugar Glaze?
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 Pan-Fried 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 Pan-Fried Cassava Cake with Coconut and Brown Sugar Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pan-Fried Cassava Cake with Coconut and Brown Sugar Glaze?
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.
