Cassava cake


I love Italian caprese quiche made with almond flour, as opposed to normal white flour.

Here we have a Brazilian classic that also avoids white flour and uses cassava instead. It is a cake that has an almost elastic consistency thanks to the sticky nature of cassava starch. Made with fresh coconut, it is the perfect complement to a rich Italian coffee.

The recipe is super practical and delicious. If you want to try other Brazilian recipes or have any questions, get in touch via Instagram: @lucianaberry.


1kg of peeled raw cassava 

250g of freshly grated coconut (you can use dehydrated if you cannot find fresh)

3 eggs

375g of sugar

200ml of coconut milk

200ml of fresh milk

100g of unsalted butter

1 pinch of salt 


Preheat the oven to 180ºC.

You can use frozen cassava, which generally comes already peeled. Allow to thaw, then grate or beat in a food processor. Add the butter and sugar and beat further in the processor. Add the eggs and beat some more. Then add the coconut milk and milk and whisk. Finally, add the fresh coconut and salt. The cake dough should be soft.  

Place on a rectangular non-stick baking dish, greased with plenty of butter. 

Bake for approximately 40 minutes. It is difficult to pinpoint the right time as ovens vary, so be sure to do the “toothpick test”—when it comes out almost clean, the cake is ready. 

Sprinkle crystal sugar on the top and, if you have a culinary torch, caramelise. If you prefer, skip the extra sugar.

Make some fresh coffee and buon appetito!



About Author

Luciana Berry’s mission as a chef in the UK is to showcase the exotic flavours and ingredients that are integral to Brazilian cuisine. Luciana is an Ambassador of Brazilian cuisine and culture in the UK mixing modern and classic cooking techniques to deliver impressive yet subtle tastes from a country which until now few other chefs have successfully exploited.