Pan-Fried Cassava Cakes with Coconut and Cinnamon
Golden pan-fried cassava cakes infused with sweet coconut and a hint of cinnamon, perfect as a Brazilian dessert or snack. This brazilian-inspired desserts 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.
Ingredients
- 3 cups cassava (yuca) root, peeled and grated
- 1 cup fresh coconut, shredded
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/3 cup all-purpose flour
- 1/4 tsp salt
- 3 tbsp vegetable oil
- 1/4 cup sweetened condensed milk (optional for topping)
Instructions
- 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.
- 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.
- Step 3: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering.
- 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.
- Step 5: Cook the cassava cakes for 4-5 minutes on each side, flipping carefully when the edges turn golden brown and crispy.
- Step 6: Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
- Step 7: Serve warm, optionally drizzled with 1/4 cup sweetened condensed milk for added sweetness and creaminess.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Cassava Cakes with Coconut and Cinnamon take to make?
Total time is about 35 minutes (20 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 Cakes with Coconut and Cinnamon?
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 Cakes with Coconut and Cinnamon?
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 Cakes with Coconut and Cinnamon 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 Cakes with Coconut and Cinnamon?
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.
