This tasty cake originates in Brazil and has traveled to Guinea-Bissau as well as other African countries. It is made with grated manioc root and coconut milk and is very popular at parties and festivals.


1 pounds manioc root

1 cup coconut milk

3 eggs

2 cups sugar

cup (1 stick) butter, melted

cup manioc flour


Heat oven to 350F.

Peel the manioc root and grate it on the medium grate. You should have 2 cups. Place in a large bowl and pour in the coconut milk beating with a whisk. Add the eggs, one at a time, sugar, butter, and the manioc flour, mixing well.

Butter and flour a 2-quart mold. Pour batter into mold and bake for 40 - 45 minutes or until a wooden skewer comes out clean.

Cool on wire rack for 10 minutes before unmolding.

Cook’s note: For a beautiful presentation, drizzle with warm apricot preserves and top with sliced almonds.


Serves 10.


country : Guinea-Bissau

course : dessert


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, So Tom and Prncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton