Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBrunch
Recipe Story
origins & traditionsBolo de Mandioca com Coco is a beloved Brazilian sweet that showcases the versatility of cassava, a staple root vegetable throughout Brazil. This gluten-free cake combines finely grated fresh cassava with rich coconut milk and sweetened coconut flakes, resulting in a dense yet tender crumb with tropical flavors. The cake is naturally moist due to the high starch content of cassava, and the coconut adds both texture and aromatic depth. Often served at family brunches, afternoon gatherings, or festive celebrations, this traditional recipe has roots in indigenous Brazilian cuisine and has been embraced across all regions of the country. The golden-brown top contrasts beautifully with the pale, creamy interior, and the cake can be served warm or at room temperature. Its simplicity and rustic charm make it a favorite among home bakers, while its unique texture and flavor profile intrigue those new to Brazilian desserts.
Instructions
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Preheat your oven to 350°F (180°C). Grease a 9x13 casserole dish with butter and lightly dust with flour, shaking out excess.
If using fresh cassava, peel and grate it finely using a box grater or food processor. If using frozen grated cassava, thaw completely and drain any excess liquid.
In a large mixing bowl, combine the grated cassava, eggs, sugar, melted butter, and coconut milk. Whisk together until well blended and smooth.
Add the grated coconut and a pinch of salt to the mixture. Stir until evenly distributed throughout the batter.
Pour the batter into the prepared casserole dish, spreading it evenly with a rubber spatula.
Place the dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the dish for at least 15 minutes before slicing.
Cut into squares and serve warm or at room temperature.
Bolo de Mandioca com Coco
4.6 (45)
A traditional Brazilian cassava cake infused with coconut milk and grated coconut, creating a moist, aromatic dessert perfect for mid-morning gatherings and special occasions.
medium
1h 15m
8 servings
Ingredients
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Main Ingredients
- 2 pieces sweet-potatoes, peeled and finely grated (substitute for cassava)
- 4 pieces eggs, beaten
- 1 1/2 cups coconut, grated unsweetened
Wet Ingredients
- 1 cups milk, coconut milk preferred
- 4 tablespoons butter, melted
Sweetener
- 6 tablespoons honey, or sugar equivalent
Seasoning
- 1/2 teaspoons salt
Flavoring
- 1 teaspoons vanilla-extract (optional)
Chef Tips
expert advice•For the best texture, use fresh cassava if available, as it produces a moister cake than frozen varieties.
•If the batter seems too thick, add an additional 2-3 tablespoons of coconut milk.
•You can enhance the coconut flavor by adding 1 teaspoon of vanilla extract.
•Some variations include adding a tablespoon of grated Parmesan cheese for a savory-sweet contrast, which is popular in certain Brazilian regions.
•The cake can also be made in a bundt pan for a more elegant presentation.
•If you prefer a sweeter cake, brush the top with a simple syrup made from equal parts sugar and water while still warm.
•This cake is naturally gluten-free, making it suitable for those with gluten sensitivities.
