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.
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.
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!!!
- 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
- 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 size grater. You should have 4 cups.
- 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.
- 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. 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!