Pan-Fried Cassava Cakes with Coconut and Palm Sugar

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

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 sweetened with palm sugar and enriched with coconut, a beloved Brazilian treat. This Brazilian-inspired recipe, ready in about 35 minutes, layers cassava (yuca) root, peeled and grated, grated fresh coconut, palm sugar, grated or chopped 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 210 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 210 cal/serving

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Ingredients

2 cups cassava (yuca) root, peeled and grated
1 cup grated fresh coconut
1/2 cup palm sugar, grated or chopped
1/4 cup all-purpose flour
2 eggs, beaten
1/4 tsp salt
1/4 cup vegetable oil
1 tsp vanilla extract

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Instructions

Step 1: In a large mixing bowl, combine 2 cups peeled and grated cassava root with 1 cup grated fresh coconut and 1/2 cup grated palm sugar.
Step 2: Add 1/4 cup all-purpose flour, 2 beaten eggs, 1 tsp vanilla extract, and 1/4 tsp salt. Mix thoroughly until the batter is sticky but cohesive.
Step 3: Heat a non-stick skillet over medium heat and add 2 tbsp vegetable oil.
Step 4: Scoop about 1/4 cup of the cassava batter per cake, shaping into flat rounds approximately 3 inches in diameter, and place in the hot skillet.
Step 5: Cook the cakes for 3-4 minutes on each side until golden brown and crisp on the edges, adding more oil as needed for frying.
Step 6: Transfer the finished cakes to a paper towel-lined plate to drain excess oil, then serve warm as a sweet snack or dessert.