Pan-Fried Cassava Cakes with Coconut and Palm Sugar
Golden pan-fried cassava cakes sweetened with palm sugar and enriched with coconut, a beloved Brazilian treat. This brazilian-inspired desserts 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.
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
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.
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 Palm Sugar 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 Palm Sugar?
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 Palm Sugar?
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 Palm Sugar 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 Palm Sugar?
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.
