Coconut cassava cake
For 1 cake
- 4 eggs
- 1 tsp salt
- 400 g castor sugar
- 50 g butter, at room temperature
- 2 cans (800 ml) Amaizin coconut milk
- 300 g Amaizin cassava flour
- 50 g grated coconut
- 1 tbsp of baking powder
- 1 tsp (ground) cardamom
- 1 tsp (ground) cinnamon
- 1 tsp of (ground) ginger
- 2 limes, juice and zest
- 200 g cream cheese
- honey or maple syrup
Preheat the oven at 165 degrees.
Grate the zest of 2 limes and juice them. Save zest and juice separately.
Grease a cake tin with oil or butter and dust with some cassava flour. Or line the tin with baking paper.
Separate the egg whites from the yolks.
Beat the whites with 1 teaspoon of salt into stiff peaks.
Beat the egg yolks with the sugar and butter into a light yellow cream. Then add the coconut milk and the lime zest.
Mix the cassava flour, grated coconut, baking powder and spices and mix into the egg yolk and butter mixture. Gently fold in the egg whites.
Pour the batter into the cake tin and bake into the oven for approx.. 50-55 minutes. Check if the cake is done by inserting a skewer into it. If the skewer comes out clean, the cake is done.
Leave the cake to cool in the tin and then put on a rack.
Mix the cream cheese with honey or maple syrup and lime juice to taste. Coat the top of the cake with the cream cheese. You can also sprinkle some grated coconut or coconut chips over the cake.