Pan-Fried Cassava Cakes with Coconut and Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried cassava cakes infused with sweet coconut and a hint of cinnamon, perfect as a Brazilian dessert or snack. This Brazilian-inspired recipe, ready in about 35 minutes, layers cassava (yuca) root, peeled and grated, fresh coconut, shredded, granulated 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 220 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.

Prep: 20 min Cook: 15 min Serves 6 Brazilian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate enough cassava to measure 3 cups grated cassava, then place it in a clean kitchen towel and squeeze out excess moisture.
  2. Step 2: In a large mixing bowl, combine the grated cassava, 1 cup shredded fresh coconut, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/3 cup all-purpose flour, and 1/4 tsp salt; mix thoroughly to form a slightly sticky batter.
  3. Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering.
  4. Step 4: Using a 1/4 cup measuring scoop, scoop batter into the skillet and flatten gently with a spatula to form cakes about 1/2 inch thick.
  5. Step 5: Cook the cassava cakes for 4-5 minutes on each side, flipping carefully when the edges turn golden brown and crispy.
  6. Step 6: Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
  7. Step 7: Serve warm, optionally drizzled with 1/4 cup sweetened condensed milk for added sweetness and creaminess.

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