Rated 5 out of 5 based on 1 votes
- 500 g grated coconut or 1 packet moist coconut from asian grocery store
- 185 g butter
- 200 g sugar
- 3/4 tspn salt
- 800 ml coconut cream
- 2 Tbls tapioca flour
- 2 tspn vanilla essence
1). Mix together cassava, grated coconut (can substitute with mackenzie’s Moist Shredded Coconut), 155g melted butter (set aside rest of butter to brush over baked Cassava Cake, sugar, salt, coconut cream, vanilla essence and tapioca flour. Stir well and pour into baking tray.
2). Bake at 220degreesC for an hour until set.
3). Remove cake from oven and brush butter over surface of cake, return to oven and bake for another 6 minutes.
4). Leave to cool for an hour, cut cake into 4cm x 2.5cm pieces.
Leave a Review
Can I ask you,what it is tapioca flour please?