Yuca and coconut gluten-free cake Fast2eat

A very traditional Brazilian recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.

This recipe came from my mom. I love this cake since I was a child. This is the only sweet I compulsively eat, yes; I cannot control myself to stop eating it.

This cake is weighty as a brownie. It is completely gluten-free, very easy to make and an incredibly delightful alternative to accompany your mid-afternoon coffee.

Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat

Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat

A very traditional Brazilian gluten-free recipe for a deliciously dense and moist cake made from fresh Yuca (Cassava/Manioc) and coconut.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 people

Ingredients

  • 500 g Yuca - (Cassava/manioc) Raw
  • 1.5 cups Sugar
  • 1 cup Milk
  • 100 g Coconut - grated unsweetened, or a freshly grated coconut
  • 1/2 cup Water - boiling, to hydrate the grated unsweetened Coconut - if not using a fresh grated one
  • 200 ml Coconut milk
  • 1 Egg
  • 2 tbsp Butter - or Margarine - 25g

Instructions

  • You can buy frozen yuca/cassava already peeled or use a fresh one. I use frozen yuca for ease of preparation.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • If using fresh cassava/yuca, it’s important to peel it first. If you have never peeled a yuca root before, here’s a brief tutorial. Snap the yuca in the middle and make sure you have a white fleshed tuber (none or minimal black spotting). Cut it into chunks. With a knife, make a cut that goes through the white ring underneath the brown crust and lift it with the blade of the knife. The bark will lift up in one piece. Carefully rotate the chunk to continue lifting the white ring and brown peel. Once it is peeled, cut in quarters and trim off the root. Make sure to also trim away any black or green spots that may have formed on the flesh. Then wash the tubers. Note: Do not wash the roots before peeling them. This will be just too messy. If not using immediately, place in cold water so it doesn’t discolor.
  • Slice each half into 2. Next quarter each half. Remove the thick woody part across the edge of each piece. Dice into small cubes.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • Pre-heat the oven to 360F (180C) degrees. Generously grease a Fluted Tube/Bundt Pan, 9-inch round or square cake pan, or 12-muffin tin or 24 mini cupcake tin. Cover with flour (or with Tapioca flour/starch for a gluten-free version).
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • In a large bowl, mix grated unsweetened coconut with boiling water. (If using a freshly grated one just skip the water.) Then add coconut milk and sugar and reserve.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • In a blender, mix* raw yuca (cassava/manioc) with milk, egg, and butter. And Pour on the reserved mixture of coconut, coconut milk, and sugar.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • *Note: As my blender is a Ninja with 3 layers of blades and it is quite big (9 cups), I mix everything together. But if yours is too small with just one layer of blade you may need to divide into 2 or more parts of milk and yuca (cassava/manioc).
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • Mix all the ingredients together until well combined and transfer the mixture to the prepared cake pan.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • Bake for 1 hour to 1 hour and 20 minutes or until the edges become golden brown.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • Let cool to just barely warm before inverting. It won’t pop out like a regular sponge cake. It is heavy and gooey, but with a little encouragement from a rubber spatula, it will come out of the pan onto a serving plate.
    Yuca (Cassava/Manioc) and Coconut Gluten-Free Cake Fast2eat
  • Let cool completely, and serve. Or, don’t wait for it to cool completely and enjoy it warm. Do NOT put in the refrigerator or it will be too dry. Do not worry it won’t last long.

Notes

When making the cake in an Air Fryer, please read the success tips at How to bake a cake in the air fryer.
 
 
What is Yuca (Cassava/manioc)?
If you don’t already know what it is, you’re probably wondering what is yuca (Cassava/manioc). It is a long tuberous starchy root about two inches around and eight inches long. The root has a brown fibrous skin and snowy white interior flesh. Because it bruises easily, it’s often sold covered in a protective wax coating. Other names for yuca are cassava, manioc, mandioca, yuca root, Brazilian arrowroot, and tapioca (Starch/Flour/Perl).
Yuca (Cassava/manioc) root is native of South America. It’s widely grown all over Latin America and the Caribbean. The flour made of the root is called tapioca.
Images from Wikipedia

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Nutrition

Calories: 391kcal | Carbohydrates: 65g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 62mg | Potassium: 317mg | Fiber: 2g | Sugar: 41g | Vitamin A: 176IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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