In Brazil, manioc is more popular than potato, which may sound crazy or strange to anyone elsewhere in the world. Manioc is not only unique and tasty, but also a very versatile ingredient, working perfectly well with both savory and sweet recipes. Those who, like me, love all recipes with manioc, will certainly love this easy, quick, one bowl and gluten free recipe.
There are lots and lots of manioc cake recipes, but I consider this one to be my favorite. It’s especially delicious, with the flaky shredded texture of the coconut and the manioc, and it’s very creamy because of the egg, cheese and coconut milk. I’m sure that with a cup of coffee, all the slices will vanish very fast.
I know that in Europe it’s not difficult to find raw and fresh manioc in the supermarket (the cooked one doesn’t work at all for this recipe). You’ll also easily find the shredded coconut and the coconut milk, especially in Asian markets.
The hardest (but not so hard) part of the recipe is to peel the manioc to take off the brown and pink skins. To shred the white pulp, use a good grater with big holes and the texture of the cake will be better.
Considering it is a sheet pan cake, it should be stored in the pan it has been baked in.
Recipe: Bowl manioc an coconut cake
Yields: 8 – Total time: 1 hour 30 minutes
- 3 eggs
- 50 g melted butter
- 500 g peeled and shredded raw manioc
- 1 cup shredded coconut (100 g)
- 2 cups sugar (300g)
- 1 cup coconut milk (240 ml)
- 1 cup shredded parmesan cheese (100g)
- 2 tsp baking powder
- 1 tsp salt
- Butter to grease
Grease a medium sized pan with butter and set aside. Preheat oven to 180ºC (medium).
In a large bowl, mix the eggs, butter, manioc, coconut, sugar, coconut milk, cheese, baking powder and salt until creamy and well combined.
Pour and spread the batter into the prepared pan and bake in preheated oven for about 35 – 40 minutes, until the cake has risen, is golden and firm (toothpick or cake tester should come out clean). Remove from the oven and let cool for about 1 hour. Cut the cake in squares and serve.
Cover the cake well and store at room temperature. Cake is best when eaten within 2 – 3 days.
Heloisa Bacellar is not only a constant celebrity in the Brazilian gastronomy scene.
Meanwhile she passes on her recipes and her passion for good food all over the world.
At first, she graduated with a law degree from the Pontificia Universidade catolica in Sao Paolo. But instead of working as a lawyer, she went to Paris where she earned the Grand Diplôme de Cuisine at the legendary Cordon blue Academy. So, it’s highly official: Heloisa Bacellar is one of the best chefs you can find.