Delicious Coconut and Tapioca Cake

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It's time to bake some sweetness for our loved ones. Today, we're going to make coconut and tapioca cake which can be prepared very easily. You can easily use tapioca either in frozen form or you can use the fresh version in tuber form. You can make subtle changes in the ingredients to make a variant of this cake. You can keep this cake for up to 2 to 3 days. We generally serve it with melted chocolate bowl at our home. You can eat it at breakfast as well as during the tea time. The secret to a good cake is correct proportions of all the ingredients and how well they're mixed forming the base. And, if you want to relish the authentic taste, there's no substitute of tapioca. Let's make this delicious cake recipe.

Soft tapioca and coconut cake
Delicious Coconut and Tapioca Cake
Author:

Sweet tapioca and coconut cake

Do try this simple yet delicious cake recipe which includes fresh coconut milk with tapioca blended with flavoring agents to get a mouth watering serving.

Preparation Time: 25 minutes
Cooking time: 45 minutes
Servings: 10

Ingredients:
  • 1 kg tapioca tubers (finely grated)
  • 3 eggs (whipped)
  • 450 gm condensed coconut milk
  • 350 gm castor sugar
  • 75 gm unsalted butter (melted)
  • 30 gm custard powder
  • 50 ml milk

Instructions:

  1. Make sure you grate the tapioca tubers as fine as you can. This will give better texture and consistency.
  2. If condensed coconut milk is not available, you can use first extract of home made coconut milk.
  3. Use finely powdered castor sugar.
  4. Mix all the ingredients and blend them into a smooth cake batter.
  5. If required, you can add water to reach the right consistency.
  6. Grease the baking tray with oil and pour cake batter in it and let it settle down for about 5 minutes.
  7. Bake in a preheated oven for about 45 minutes at 180 degrees.
  8. Let the cake come down to the room temperature and thereafter cut in your desired shape.
  9. You can store it for up to 2 to 3 days.

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