Receita
Brazil, Chudda's Cuisine/Lounge
Jun 29, 2016
7 Comments

BRAZILIAN FLAIR CASSAVA AND COCONUT CAKE

Brazilian flair cassava and coconut cake is a very popular cake in Brazil, doesn’t contain flour and it’s gluten-free. It’s super easy to make, it’s crunchy on the outside, it’s chewy and on the bottom there’s the texture of a flan.

BRAZILIAN FLAIR CASSAVA AND COCONUT CAKE

I didn’t know until a couple of  years ago that I have been eating some gluten-free foods since I was a little girl and way before this “new wave” of allergies from gluten or the benefits of gluten free food. I am talking about cassava (more about it here). It’s a root that you CAN’T eat raw, but you can eat it boiled, fried or baked and you can use it as a starch for cooking. Every time I make boiled cassava it’s a huge success with my American friends. Everybody loves it!! I make this very traditional Brazilian cake that Marilyn is obsessed with and me too! It reminds me of coconut macaroons and on the bottom it’s super moist almost like a flan. It is gluten free and very easy to make. Usually, you can find mandioca/yuca/cassava in Latin stores and even in big grocery stores but with a different name: yuca or cassava. I checked all of these ingredients to make sure it’s gluten free, however, we are not specialists… So make sure to ask you doctor before you eat it…. This recipe came from my grandma of course! Make very strong black coffee, Brazilian if possible, and enjoy this deliciously dense cake while it is warm.

BRAZILIAN FLAIR CASSAVA AND COCONUT CAKE

Link of the day….

By the way, we  watched TIG the new Netflix documentary. This documentary brought so many tears to my eyes. It was so inspiring to see someone so strong fighting throughout every battle for her life and still being capable to dream and fight for it!!!

BRAZILIAN FLAIR CASSAVA AND COCONUT CAKE
 
Ingredients
  • 4 cups of mandioca, shredded on a grater (cassava/yuca)
  • 2 cups of shredded parmesan cheese
  • 2 cups of sweetened, shredded coconut
  • 1½ cups of sugar
  • 2 tablespoons butter
  • 1 cup of milk
  • 200 ml of coconut milk
  • 1 tablespoon baking power
  • 4 eggs
  • 1 pinch of salt
Instructions
  1. Peel the skin off the roots by standing them on end. 
  2. It should be white with a little pink around the edge just under the skin.
  3. Grate it on the medium size grater. You should have 4 cups.
  4. In a Kitchenaid blender blend the mandioca, sugar, salt, butter and blend with the paddle attachment. Add the eggs, milk, coconut milk, grated cheese and grated coconut and blend until smooth.  
  5. Add the baking power and blend well. 
  6. Place the dough in a greased and floured pan. 
  7. Bake in a preheated oven at 350F for about 50 minutes or until a toothpick inserted comes out clean. The bottom of the cake is very soft, almost like a flan because of the melted parmesan cheese. We always warm up this cake in the oven before we eat it. It's delicious!!

Beijos and Tchau!

Ludmilla Ramos and Marilyn Chudda
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7 comentários
  1. jacquee | i sugar coat it - 29/06/2016 - 22h10

    My grandma uses it, but I don’t think I’ve ever had it in cake. This reminds of of cornbread, which I LOVE!

    • Jacquee this cake really is amazing! It’s a different texture than cornbread and the Parmesan really makes it special!! Please try it!

  2. Sarah @ Champagne Tastes - 29/06/2016 - 22h42

    Oh man.. This looks delicious! I wish I was eating it right now.. Those flavors sound amazing!

  3. Kristen - 29/06/2016 - 22h43

    This looks super tasty! Love coconut! and perfect for the Olympics!

  4. Peter Block - 29/06/2016 - 23h23

    A really neat cake. It has the look of an angel food cake but I can see it is denser. The cheese really adds an interesting flavor to this cake too.

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Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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