Cassava-Coconut Cake

Name: Cassava-Coconut Cake
Ingredients: 1 pound cassava (yucca), peeled and shredded; 4 medium eggs; 1 cup creamy coconut milk; 1 cup white sugar; 3/4 cup vegetable oil; 1/4 teaspoon salt; 1 3/4 cups self-rising flour; 1 1/3 cups freshly grated coconut

8 ingredients

3 steps

Ingredients

1 pound cassava (yucca), peeled and shredded
4 medium eggs
1 cup creamy coconut milk
1 cup white sugar
3/4 cup vegetable oil
1/4 teaspoon salt
1 3/4 cups self-rising flour
1 1/3 cups freshly grated coconut

Directions

1

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
2

Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.