Ingredients and Weight:
- Cassava flour: 500 grams
- White sugar: 200 grams
- Unsalted butter: 150 grams
- Eggs: 4
- Desiccated coconut: 100 grams
- Baking powder: 2 teaspoons
- Vanilla extract: 1 teaspoon (optional)
- Salt: a pinch
Preparation Time:
- Preparation Time: 1 hour
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a large bowl, combine the cassava flour, baking powder, and salt. Mix well.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one by one, incorporating each egg fully before adding the next. Add the vanilla extract.
- Slowly mix the dry ingredients into the wet ingredients.
- Stir in the desiccated coconut.
- Pour the mixture into a greased and floured cake pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Nutritional Information:
(Please note: The nutritional information provided is an estimate and may vary based on actual measurements and ingredients used.)
- Calories: Approx. 600 calories per slice (based on 8 slices)
- Carbohydrates: 75g
- Protein: 7g
- Fat: 30g (of which, saturated fat: 17g)
Dish Characteristics:
- This cake combines the unique flavors of cassava and coconut, creating a sweet and tropical dessert.
- The texture of the cake is moist and dense, with a slight crunch from the desiccated coconut on top.
- The vanilla extract adds a subtle sweetness and enhances the flavor of the coconut.
User Comments:
- "This was an interesting and unique dessert! The combination of cassava and coconut was unexpected but delightful."
- "I love the tropical flavors in this cake. It's perfect for a summer dessert."
- "The texture of the cake was so moist and delicious. The coconut on top added a nice crunch."
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Adjust the amount of vanilla extract according to your preference.
- Check the cake regularly during baking to ensure it doesn't overcook.
- This cake is best served warm or at room temperature.
