📝 About This Recipe
A rustic treasure of Brazilian country kitchens, this Bolo de Mandioca is a gluten-free masterpiece that defies the typical airy sponge cake. It boasts a dense, custard-like crumb and a golden, caramelized exterior, deeply infused with the tropical richness of coconut milk and fresh cassava. Unlike its fermented cousins, this version is sweet, buttery, and perfectly captures the 'fazenda' (farmhouse) soul of Brazil's culinary heritage.
🥗 Ingredients
The Cassava Base
- 1 kg Fresh Cassava (Yuca) (peeled, woody core removed, and finely grated)
- 3 tablespoons Unsalted Butter (softened at room temperature)
The Batter Liquids
- 3 large Whole Eggs (at room temperature)
- 200 ml Full-fat Coconut Milk (one standard small bottle)
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Extract (optional, for added depth)
Sweeteners and Texture
- 2 cups Granulated Sugar
- 100 g Unsweetened Shredded Coconut (freshly grated is best, but dried works well)
- 50 g Parmesan Cheese (finely grated for a traditional savory-sweet balance)
- 1/2 teaspoon Salt (to enhance the sweetness)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Generously grease a 9x13 inch baking pan or a large bundt pan with butter and lightly dust with sugar instead of flour for a crisp, caramelized crust.
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2
Prepare the cassava by peeling the tough brown skin and the pinkish inner layer. Cut into chunks, remove the central woody fiber, and grate finely using a hand grater or a food processor.
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3
If the grated cassava is excessively watery, place it in a clean kitchen towel and squeeze gently to remove some excess liquid, but do not dry it out completely.
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4
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and slightly fluffy.
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5
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the butter-sugar base.
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6
Pour in the coconut milk, whole milk, and vanilla extract. Whisk gently until the liquids are combined with the creamed mixture.
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7
Fold in the finely grated cassava. The batter will look thick and somewhat chunky—this is exactly what you want for a rustic texture.
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8
Stir in the shredded coconut and the grated Parmesan cheese. The cheese provides a subtle salty kick that is a signature of authentic Brazilian cakes.
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9
Add the salt and give the batter one final, thorough stir with a spatula to ensure no pockets of sugar remain at the bottom.
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10
Pour the batter into your prepared pan, smoothing the top with the back of a spoon.
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11
Bake for 50 to 60 minutes. The cake is done when the edges are deep golden brown and a toothpick inserted into the center comes out clean but slightly moist (not wet).
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12
Remove from the oven and place on a wire rack. Allow the cake to cool completely in the pan; this cake is dense and needs time to 'set' its structure.
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13
Once cooled, slice into generous squares and serve. It tastes even better the next day!
💡 Chef's Tips
Always use fresh cassava if possible; frozen grated cassava works but should be thawed and drained thoroughly first. Don't skip the Parmesan cheese—it doesn't make the cake taste like cheese, but it adds a 'umami' depth that defines the Brazilian flavor profile. This is a flourless cake, so don't expect a fluffy rise; the texture should be similar to a firm bread pudding or a dense fudge. If the top is browning too quickly before the center is set, loosely cover the pan with aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve at room temperature with a strong, hot Brazilian 'cafezinho' (black coffee). Pair a slice with a dollop of Requeijão (Brazilian cream cheese) or a bit of salty white cheese. Drizzle with a little extra sweetened condensed milk if you prefer a more dessert-like experience. It makes a fantastic 'merenda' (afternoon snack) alongside a glass of cold guava juice.