Bolo de Mandioca / AipimSweet Cassava Cake

A traditional wheat-free cake with high search volume for "cassava desserts.

• 12 squares
• Prep 20 mins
• Cook 55 mins
• Nacional

Bolo de Mandioca (also known as Bolo de Aipim or Macaxeira) is a dense, flourless cake made from fresh grated raw cassava root. Cassava starches, coconut milk, and butter combine to create a rich, semi-gelatinized structure. Baking produces a caramelized exterior with a custard-like interior.

Ingredients

• •1,000 g Fresh Raw Cassava Root — Peeled Finely Grated
• •200 g (4 large) Whole Eggs — Fresh Eggs
• •60 g Unsalted Butter — Softened/Melted Butter
• •350 g Granulated Sugar — Fine White Sucrose
• •200 ml Coconut Milk — Rich Coconut Extract
• •100 ml Whole Milk — Liquid Hydration Base
• •100 g Grated Coconut — Unsweetened Medium Flakes
• •2 g Fine Sea Salt — Flavor Enhancer

Method

1. Peel cassava rootsPeel cassava roots, split lengthwise to remove the fibrous inner core, and grate finely on a box grater
2. Do not squeezeDo not squeeze out the natural root juices
3. In a largeIn a large bowl, whisk eggs, sugar, melted butter, and salt until pale
4. Stir in coconutStir in coconut milk and whole milk
5. Fold in gratedFold in grated cassava and shredded coconut until evenly mixed
6. Pour batter intoPour batter into a greased 20×30 cm baking dish
7. Bake at 180°CBake at 180°C for 50 to 60 minutes until top turns golden brown
8. Allow to coolAllow to cool completely before slicing into squares

Questions