Tapioca & Coconut Cake
by
Estela Barroca
The Tapioca & Coconut Cake is a delicious and unique dessert, that is sure to please anyone who loves coconut or tropical flavors!
Comfort and love in a slice.
- Level
Basic
- Cooking
1h
- Overral
1h+
- Ready
Granulated Tapioca
1 cupCoconut Milk
2 cupsDemerara Sugar
1 cupDesiccated Shredded Coconut
½ cupCoconut Flakes
to tasteButter
3½tbspEgg
2Lime
1
Equipment
Parchment Paper
Granulated Tapioca
1 cupCoconut Milk
2 cupsDemerara Sugar
1 cupDesiccated Shredded Coconut
½ cupCoconut Flakes
to tasteButter
3½tbspEgg
2Lime
1
Equipment
Parchment Paper
Tapioca & Coconut Cake
Estela Barroca
Preheat the oven to 200°C
Add 1 cup of granulated tapioca, ½cup of desiccated coconut and 2 cups of coconut milk to a medium bowl
Mix well and let the tapioca soak up the liquids for 5m until the mixture thickens
Add 1 cup of demerara sugar and 3½tbsp of butter to another bowl
Add 2 eggs
Whisk until homogeneous
Add ½ of the hydrated tapioca and whisk to combine
Add the other ½ of the hydrated tapioca and whisk to combine
Transfer the mixture to a baking pan lined with parchment paper and bake for 40m or until golden brown
Toast coconut flakes to taste on a skillet over medium heat until golden brown
Remove the cake from the oven. Run a knife between the cake and the pan to release it. Flip the pan to release the cake and remove the parchment paper
Decorate with the toasted coconut flakes and lemon zest to taste. The tapioca & coconut cake is ready
Brew yourself a pot of coffee or tea and enjoy!