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Loading...A beloved Brazilian classic, this moist cassava cake combines grated fresh mandioca (cassava) with creamy coconut and sweetened condensed milk for a tender, custardy crumb. It bakes into a lightly golden cake with a subtly crisp top and an irresistible tropical sweetness.
Prep Time25 mins
Cook Time55 mins
Total Time80 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 17 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 32 gSugar
- 5 gProtein
- 170 mgSodium
- 280 mgPotassium
- 110 mgCalcium
- 1.2 mgIron
- 18 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the batter
- 2 lbs fresh cassava (mandioca), peeled and grated (about 4 cups grated)
- 1 can (14 oz) sweetened condensed milk
- 1 cup canned coconut milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 3 large eggs
- 4 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp fine salt
For the topping
- 2 tbsp granulated sugar
- 2 tbsp unsweetened shredded coconut
- 1 tbsp unsalted butter, melted
Directions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or a 9×13-inch baking dish with butter, then dust lightly with sugar.
- In a large bowl, whisk the eggs, condensed milk, coconut milk, melted butter, sugar, vanilla, and salt until smooth and well combined.
- Stir in the grated cassava and 1/2 cup shredded coconut, mixing thoroughly until the batter is uniform. Let it rest for 10 minutes so the cassava softens slightly.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- In a small bowl, mix the topping ingredients (2 tbsp sugar, 2 tbsp shredded coconut, and 1 tbsp melted butter) and sprinkle evenly over the batter.
- Bake for 50-60 minutes, or until the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool completely in the pan on a wire rack so the custardy center sets.
- Slice into wedges or squares and serve at room temperature; leftovers keep refrigerated in an airtight container for up to 4 days.
Cook’s Notes
- Use frozen grated cassava (thawed and well-drained) if fresh mandioca is unavailable; squeeze out excess moisture to avoid a gummy texture.
- Rub the cut cassava with a little oil before grating to reduce the sticky starchy residue.
- A food processor with a coarse grating disc makes quick work of the cassava prep.
- Do not overbake; the cake should remain moist and slightly custardy inside for the authentic Brazilian texture.
- Serve with a dusting of powdered sugar or a spoonful of doce de leite for an extra-indulgent treat.
