Cassave and coconut cake

Cuisine Vietnam
Servings 1 cake


  • 500 gr cassava grated
  • 375 ml Kokosmelk
  • 500 gr cassava
  • 200 ml sweet condensed milk
  • 1 pcs Ei
  • 60 gr Suiker
  • 5 tblsp tapioca starch
  • 2 tblsp butter melted
  • 2 tsp Vanilla essence
  • 1 tsp Zout


  • Preheat the oven to 180º C. Grease a baking tin of 20 cm diameter.
  • You can take fresh cassava root or frozen grated cassava. When you take grated you can continue with step 4.
  • Wash and peel the cassava root. Place it in water for 2 hours. Finely grate it and then pass through a blender or a food processor for 1 minute. The texture resembles riccotta cheese afterwards.
  • Put the grated cassava in a sieve and squeeze out any excess liquid with a spatula. Then add all ingredients and mix until well mixed.
  • Put the cassava mass in the greased baking pan and bake in the oven for 45-55 minutes. Let it cool and then cut into cubes of 3x3 cm.
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