Brazilian Cassava Cake with Coconut Milk
Ingredients
- 2 cups cassava puree (only mashed cassava without milk)
- 3 eggs
- 1 tablespoon butter
- 1 cup sugar
- 1 (13.5-ounce) can coconut milk
- 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
Preparation
Blend the sugar, eggs, butter, coconut milk, and wheat flour in a blender, then gradually add the cassava puree
Blend in the baking powder just until combined
Pour the batter into a greased and floured pan
Bake in a preheated oven at 180Β°C for 25 minutes or until golden brown
Unmold when warm to cool
Serving
Serve with caramel sauce
