To make the cake
Components
- Half a kilogram of manioc
- Three eggs
- 3/4 cup of granulated sugar
- 1 cup of tea with milk
- 100 grams of shredded dried coconut
- A small pinch of salt
- butter to grease the baking sheet
Setup phase
- Heat the oven to 180 °C (moderate temperature). Grease a 28 cm by 18 cm baking tray with butter.
- Remove the peel, wash, and chop the manioc into small 3 cm pieces. Blend the manioc together with eggs, sugar, milk, and salt until smooth. Pour the mixture into a bowl and fold in the grated dry coconut using a spatula.
- Place the dough into the crushed baking pan, spread evenly with a spatula, and bake for 40 minutes until it turns golden brown. Take it out of the oven and allow it to cool. In the meantime, make the syrup.
Towards the syrup
Components
- 3/4 cup (tea) of coconut milk, ideally homemade (approximately 200 ml)
- Half a tea cup of sugar
- 1 cinnamon stick
Ready state
- In a small saucepan, combine coconut milk, sugar, and cinnamon. Stir gently to dissolve the sugar and heat over medium-low heat. When it reaches a boil, reduce the heat and simmer for an additional 10 minutes, occasionally stirring until it thickens. Remove from heat.
- Using a fork, poke holes in the cake to ensure it soaks up the syrup thoroughly. Remove the cinnamon stick and pour the hot syrup over the cake. Allow it to cool before serving.
Note: You can serve the cake plain or replace the syrup with a spoonful of creamy guava paste if you like.
