Cassava Coconut Cake
- 4 cups shredded on a grater (cassava/yuca)
- 2 cups shredded parmesan cheese
- 2 cups sweet shredded coconut
- 1 1/2 cups sugar
- 2 tablespoons butter
- 1 cup milk
- 200 milliliters coconut milk
- 1 tablespoon baking power
- 4 eggs
- 1 pinch salt
- Peel the skin off the roots by standing them on end.
- It should be white with a little pink around the edge just under the skin.
- Grate it on the medium grate.
- You should have 4 cups.
- In a Kitchen aid blender blend the cassava, sugar, salt, butter and blend with the paddle attachment.
- Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth.
- Add the baking power and blend well.
- Place the dough in a greased and floured pan.
- Bake in a preheated oven at 350F for about 50 minutes or until a toothpick inserted comes out clean.
grater, parmesan cheese, sweet shredded coconut, sugar, butter, milk, milliliters coconut milk, baking power, eggs, salt
Taken from food52.com/recipes/37350-cassava-coconut-cake (may not work)