Recipe Ingredients:
- 1 kilogram (2.2 lbs) peeled and chopped cassava
- 3 tablespoons margarine
- 3 whole eggs
- ¾ cup sugar (you can add more if you prefer a sweeter cake)
- 200 ml/6.7 fl oz (¾ cup) milk
- 200 ml/6.7 fl oz (¾ cup) coconut milk
- 100 grams (3.5 oz) grated coconut
- 1 tablespoon baking powder
Instructions:
In a blender, blend the cassava with the margarine, eggs, sugar, milk, and coconut milk for a few minutes, until the cassava is finely processed.
Next, add the grated coconut and baking powder, mixing them into the batter with a spoon until well combined.
Pour the batter into a greased and floured baking pan. Bake in a preheated oven at medium temperature (around 180°C/350°F) for about 45 minutes, or until golden.
Finally, turn off the oven, remove the cake from the pan, and serve.
ENJOY!!!
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