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1 1/4 cups raw grated cassava or Minute tapioca
1/2 cup milk
1 egg, beaten
6 tablespoons butter
1 cup granulated sugar
3/4 cup grated coconut
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
Few grains salt
1 teaspoon vanilla extract
Mix cassava or tapioca with milk and egg; let stand for 5 minutes.
Cream butter and sugar; add tapioca mixture and coconut to creamed butter and sugar. Mix batter well.
Sift flour, baking powder and salt; add to butter.
Stir in vanilla extract, and turn batter into an oiled and floured 8-inch square cake pan.
Bake at 400 degrees F for about 40 minutes or until done.
Cut into squares or rectangles.
It is delicious served warm with vanilla ice cream.
Yield: 8 servings
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