Cassava Pineapple Cake
A moist and flavorful cassava pineapple cake featuring tropical coconut and sweet pineapple, perfect for dessert or special occasions, with a rich coconut topping.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch square pan.
- Squeeze and discard the liquid from the grated cassava.
- Cream together the sugar and butter until smooth.
- Add the slightly beaten eggs and a pinch of salt; mix well.
- Stir in the coconut milk, grated cassava, and crushed pineapple until evenly combined.
- Pour the batter into the prepared greased pan.
- Bake in the preheated oven for 55 minutes or until light brown on top.
- Pour the pure coconut cream over the hot cake and bake for an additional 5 minutes until golden brown.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a lighter texture, ensure that the cassava is well drained before mixing. You can substitute the crushed pineapple with other fruits like mango or peaches for a different flavor. If you're looking for a lower sugar option, consider using a sugar substitute that measures like sugar. This cake pairs beautifully with Nana'S Date Loaf for a delightful dessert spread.
Serving Suggestions
This cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a cup of tea or coffee for a relaxing afternoon snack. It also makes a wonderful addition to dessert tables alongside other treats like Petite French Cheesecake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place a slice in the microwave for about 20-30 seconds or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cassava Pineapple Cake contains roughly 411 calories, with 3g protein, 71g carbohydrates, and 14g fat. It is a good source of vitamin C (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just store it in the refrigerator once cooled, then bring it to room temperature before serving. If you want to serve it warm, reheat it as mentioned earlier.
Is there a gluten-free alternative to this recipe?
Yes, this recipe is naturally gluten-free due to the use of cassava. Just ensure that all other ingredients, especially the sugar and coconut milk, are certified gluten-free to avoid cross-contamination.
Can I freeze the cassava pineapple cake?
Absolutely! Once cooled, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before enjoying it again, and consider reheating as described for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).