Yuca and Shredded Coconut Cake

Why this?
This Yuca and Shredded Coconut Cake is a delightful dinner recipe that combines the earthy flavor of yuca with the sweet and tropical taste of shredded coconut. The cake is protein-rich from the eggs and coconut, making it a well-rounded and satisfying meal option for a balanced diet. The light sweetness from the sugar and the richness from the butter create a harmonious taste that is not overpowering, perfect for a post-workout dinner.

Ingredients: 2 cups yuca, grated, 1 cup shredded coconut, 2 eggs, 1/2 cup milk, 1/4 cup sugar, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/2 teaspoon baking powder, 1/4 cup unsalted butter, melted

Preparation Steps:

• Preheat the oven to 350°F (175°C) and grease a round cake pan.
• In a large bowl, combine the grated yuca, shredded coconut, eggs, milk, sugar, flour, salt, baking powder, and melted butter.
• Mix well until all ingredients are fully incorporated.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 40-45 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• Remove from the oven and let it cool before serving.
• Slice and enjoy the delicious Yuca and Shredded Coconut Cake!

Cooking Time: 45 minutes

Diet Types: balanced diet, protein-rich