Cassava Cake With Shredded Coconut Recipe

Cassava: A starchy root vegetable that provides the base for the cake. It has a slightly sweet flavor and a chewy texture.

Shredded coconut: Adds a tropical flavor and texture to the cake. Use unsweetened for best results.

Coconut milk: Provides moisture and a rich, creamy flavor. Make sure to use unsweetened coconut milk.

Sugar: Sweetens the cake and balances the flavors.

Butter: Adds richness and helps to create a golden-brown crust.

Vanilla extract: Enhances the overall flavor of the cake.

When mixing the grated cassava with the shredded coconut, coconut milk, sugar, melted butter, and vanilla extract, ensure that the ingredients are thoroughly combined to achieve a uniform texture. This will help the cassava cake bake evenly and ensure that every bite is consistently flavorful. Additionally, using freshly grated cassava and coconut can enhance the overall taste and texture of the cake.

• grated cassava - Substitute with grated sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a good alternative.

• shredded coconut - Substitute with shredded almonds: Shredded almonds provide a similar texture and a nutty flavor that complements the dish.

• coconut milk - Substitute with almond milk: Almond milk has a mild flavor and creamy consistency, making it a suitable replacement.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the cake.

• butter - Substitute with coconut oil: Coconut oil provides a similar richness and enhances the coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• Allow the cassava cake to cool completely at room temperature before storing. This helps prevent condensation, which can make the cake soggy.
• Once cooled, wrap the cassava cake tightly with plastic wrap or aluminum foil to keep it fresh. Alternatively, you can place it in an airtight container.
• Store the wrapped or containerized cassava cake in the refrigerator. It will stay fresh for up to 5 days.
• For longer storage, consider freezing the cassava cake. Cut the cake into individual slices for easy serving later.
• Wrap each slice in plastic wrap, then place the wrapped slices in a resealable freezer bag or airtight container. This double layer of protection helps prevent freezer burn.
• Label the container or bag with the date so you can keep track of how long it has been stored.
• When ready to enjoy, thaw the cassava cake slices in the refrigerator overnight or at room temperature for a few hours.
• To reheat, you can warm the slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help restore the cake's delightful texture.
• If you prefer, you can also microwave individual slices for about 20-30 seconds, but be cautious not to overheat, as this can make the cake rubbery.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover cassava cake on a baking sheet or in an oven-safe dish.
  3. Cover it with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Remove the foil for the last 2-3 minutes if you want to crisp up the top.

• Microwave Method:

  1. Place a slice of cassava cake on a microwave-safe plate.
  2. Cover it with a microwave-safe cover or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overheat.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or coconut oil to the skillet.
  3. Place the cassava cake slice in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes on each side, or until warmed through and slightly crispy on the outside.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the cassava cake slices on a heatproof plate and put it in the steamer.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. Carefully remove from the steamer and let it cool slightly before serving.

• Oven: Preheat to 350°F (175°C) for baking the cassava cake.

• Mixing bowl: Combine grated cassava, shredded coconut, coconut milk, sugar, melted butter, and vanilla extract.

• Baking dish: Pour the mixture into this greased dish for baking.

• Spatula: Mix the ingredients well and ensure even distribution in the baking dish.

• Measuring cups: Measure out the grated cassava, shredded coconut, coconut milk, and sugar accurately.

• Measuring spoons: Measure the melted butter and vanilla extract precisely.

• Grater: Grate the cassava if it is not pre-grated.

• Cooling rack: Allow the cake to cool before slicing.

• Knife: Slice the cooled cake for serving.

• Brush: Grease the baking dish with butter or oil.

Pre-grate the cassava: Buy pre-grated cassava from the store to save time on preparation.

Use canned coconut milk: Opt for canned coconut milk instead of making it from scratch.

Melt butter in microwave: Quickly melt butter in the microwave instead of using a stovetop.

Mix ingredients in one bowl: Combine all ingredients in one bowl to reduce cleanup time.

Line the baking dish: Use parchment paper to line the baking dish for easier removal and less cleaning.