Coconut and Cassava Bake


Coconut and Cassava Bake
Preparation time
Cooking time


For 4 Person(s)


  • 1/2 teaspoon(s) cinnamon powder
  • 1 1/2 cup(s) sugar
  • 1 cup(s) Grace Coconut Milk
  • 2 cup(s) cassava flour
  • 1/2 cup(s) sweetened condensed milk
  • 1/2 teaspoon(s) nutmeg, grated
  • 2 tablespoon(s) white rum
  • 4 cup(s) Grace Coconut Milk
  • 2 large eggs, beaten
  • 1/2 teaspoon(s) vanilla
  • 1 cup(s) coconut jelly

Coconut and Cassava Bake Directions

  1. In a bowl, combine cassava flour, sugar, cinnamon powder and nutmeg. Mix well and set aside.
  2. In another bowl, combine coconut milk, eggs and a pinch of vanilla. Whisk well.
  3.  Make a well in the center of the dry ingredients and pour in the coconut milk mixture, then add the finely chopped jelly coconut.
  4. Grease baking tin, then pour the batter in and put to bake in a pre-heated oven at 180 degrees C or 350 degrees F for 40 minutes. Place tin on the top shelf of the oven.
  5. Remove from oven and serve with topping.

    Method For Topping:
  6. In a sauce pan combine milk and sweetened condensed milk. Stir over medium flame until smooth mixture is formed and allow to come to a boil.
  7. Remove from flame and mix in the white rum.
  8. Drizzle over the Coconut Cassava Bake.

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