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.
Nutrition & Diet Analysis (per serving)
591
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).