Cremosa cake cake with coconut: easy and irresistible

Cream, wet and very coconut: this manoca cake will conquer you at the first bite. Easy and delicious recipe

Wet and creamy cake cake, with an intense coconut flavor that melts in the mouth.

Enter for 4 people.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Type of meal: Classic (without restrictions), gluten without, vegetarian

Preparation: 01:10

Interval: 00:45

Tools

1 shape (s), 1 edge (s), 1 grater, 1 pan (s) non -stick (s), 1 culinary brush (s)

EQUIPMENT

Conventional (optional) processor + blender

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Cremosis ingredients of core cake

– 600 g of cassava / cassava / cassaoca, peeled and cooked

– 100 g of butter without salt + a little to fatten the shape

– 3 units (s) eggs

– 200 ml of coconut milk

– 1 cup (s) of sugar + a little to sprinkle the shape

– Salt to Taste (Pinch)

Ingredients to end (optional):

– Coconut milk to taste (optional)

– dry coconut in sugar: flakes without taste

Pre-repair:

1. Separate the tools and ingredients from the creamy cake recipe.
2. Watch the shopping list of this Recipe here: https://bakeandcakegoumet.com.br/nistadecompras?reita_id=2025
3. For a complete recipe (4 portions) use a 20 cm square pan. Greaklo with butter and sprinkle with sugar.
4. Skit the cassava in the processor (optional) or with a thick grater and squeeze in a clean cloth to remove the excess fluid – it should be dry.
5. Preheated the oven at 180 ° C.

PREPARATION:

How to prepare the creamy cake cake with coconut in the blender:

1. In a blender, put the eggs with sugar, butter, sour cream and coconut milk and beat up to a light cream.
2. Add the grated and crushed cassava and beat again to incorporate.
3. Add the grated coconut and beat until the dough is smooth and homogeneous.

How to cook cake cake to obtain a wet consistency:

1. Pour the dough into the prepared pan and smooth the surface.
2. Bake in a preheated oven 180 ° C for about 45 minutes or until golden brown.
3. Take the tickle test: it should be cleaned clean, but still with traits of humidity: the internal consistency of this cake is humid and creamy.

Finishing and assembly:

1. Remove the Cremosa cake cake with coconut From the oven, let it cool until they warm up and pack on a serving dish.
2. Optional: for a crunchy touch and a sharp aroma, in a non -stick pan a little coconut in the bows. Lightly brush the upper surface of the cake with coconut milk and spread the toasted coconut on top.
3. Cut the squares and serve at room temperature or slightly hot.

Extra suggestions:

1. I use the lemon-sicilian zest and a pinch of nutmeg to improve the custody flavor with a touch of citrus and aromatic.
2. Serve with spices or coffee tense in time to highlight the flavors of cassava and coconut.
3. What is the difference between the raw and cooked grated cassava in the recipe? The rough version offers more creaminess as it releases natural starch during cooking.
4. Can I use fresh coconut instead of the coco in flakes? Yes, but the fresh coconut tends to make the cake still wet: adjust the time of the oven.
5. See other recipes Cassava Cake: all easy and delicious.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.