This traditional Brazilian cake is gluten and dairy free, packed with fresh coconut and real yucca root. It’s heavy as a very wet brownie, while chewy like a carrot cake. There are many different variations of this cake, but this one is an easier and healthier recipe adapted from an old one that included condensed milk and milk. Replacing the ‘indulgent’ ingredients for ‘healthier’ alternatives didn’t seem to change the flavor or texture of the cake.
It all started because my kids wanted the thrill of opening a coconut. It took a lot of effort and youtube how to videos, but we won the battle.
Then what? What to do with the coconut meat? The kids tried some raw pieces and completely disliked it. There are not a lot of recipes out there that use raw coconut. Suddenly, I remembered this recipe and why I’ve never made it before…because it calls for fresh unsweetened unprocessed coconut. Perfect!
I peeled the coconut’s brown outside skin (for lack of better word). It was not easy. I used a grater, knife, vegetable peeler…I totally botched the coco!!! And them I finished the job by shredding it in the food processor.
In the same food processor, I grated 1 lb. of yucca (previously frozen and thawed). I squeezed the water out gently before grating it. Frozen yucca can be found in the frozen food department of Latino and Asian stores. Some Asian stores carry the yucca already grated.
I reserved the yucca and coconut separately. Using the same processor (and blade) mix the rest of the ingredients. I added half of the shredded coconut and pulse several times. Then I added the mixture to the yucca and remaining coconut. I mixed well and transfer the mixture to a greased cake pan (9 inches plus) and bake at 350F until the edges become golden brown.
- 1lb grated yucca, thawed (asian and latino markets carry grated frozen yucca and whole frozen yucca)
- 1 fresh coconut grated
- 4 eggs
- 1½ cups of sugar
- Pinch of salt
- 1 can of coconut milk (lite or whole)
- 1 tsp of baking powder
- See also the instructions within content and pictures.
- With a food processor shredded the fresh coconut flesh.
- In the same food processor grate the yucca (previously frozen and thawed, but fresh raw yucca can also be used). If using frozen, squeeze the water out gently. If using fresh, squeeze some of the water after grating the yucca in the processor by using a strainer.
- Reserve the yucca and coconut in separate bowls.
- Using the same processor (and blade) beat the rest of the ingredients. Add half of the shredded coconut and pulse several times.
- Add the mixture to the yucca and remaining coconut. Mix well and transfer the mixture to a greased cake pan (9 inches plus) and bake at 350F until the edges become golden brown.