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Bolo de Mandioca com Coco
A moist and dense cassava cake, rich with the tropical flavors of coconut. This gluten-free dessert is a popular treat, often enjoyed with coffee or as a sweet ending to a meal.
ð§ ææ
- 1 kg Raw cassava (mandioca)(peeled and grated)
- 200 g Grated coconut (unsweetened)(divided, 150g for batter, 50g for topping)
- 4 large Eggs
- 400 ml Coconut milk
- 300 g Sugar
- 50 g Butter(melted)
- 1/2 tsp Salt
- 1 tbsp Baking powder
ðšâð³ äœãæ¹
- 1
Preheat your oven to 180°C (350°F). Grease and flour a baking pan (approximately 22x8 cm or similar).
- 2
In a large bowl, combine the grated cassava, 150g of grated coconut, eggs, coconut milk, sugar, melted butter, and salt. Mix well until all ingredients are thoroughly combined and the batter is smooth.
- 3
Gently fold in the baking powder.
- 4
Pour the batter into the prepared baking pan and spread evenly.
- 5
Sprinkle the remaining 50g of grated coconut over the top of the batter.
- 6
Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- 7
Let the cake cool in the pan for about 15-20 minutes before unmolding. Serve warm or at room temperature.
ð¡ ããã®ã³ã
- âEnsure the cassava is finely grated for a smoother cake texture.
- âIf you don't have unsweetened coconut, you can use sweetened and slightly reduce the sugar in the recipe.
- âThis cake is delicious served with a cup of coffee.
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- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Some recipes include a drizzle of condensed milk over the cake after baking.
- A small amount of grated Parmesan cheese can be added to the batter for a savory-sweet twist.