The simplicity and flavor of this creamy cassava cake made in a blender are unparalleled!

Creamy Macaxeira Cake (Cassava/Cassava Cake)

Creamy Macaxeira Cake (Cassava/Cassava Cake)

Revenue by Olympic City

Preparation time



Cooking time



The creaminess of this cassava cake makes it even more irresistible!


  • 3 whole eggs

  • 3 cups (tea) cassava/cassava/cassava

  • 1 full tablespoon of butter or margarine

  • 1 tablespoon cake yeast

  • 1 cup (tea) sugar

  • 200ml coconut milk

  • 100ml of water

Preparation mode

  • In the blender, place 2 cups of peeled and chopped cassava, coconut milk and eggs. Cover and beat for 2 minutes.
  • Add the water, grated coconut, sugar, butter or margarine, another cup of cassava, yeast and beat for another 2 minutes.
  • Transfer the dough to a greased pan and bake for about 45 minutes in the preheated oven at 180º₢.
  • While the cassava cake is still warm, unmold it onto a plate or platter and it can now be served.

. .Cocada de Leite Moça
. .Condensed Milk Pudding (without Blender)


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