Discover the Delightful Coconut Tapioca Cake

Directions

  1. Prepare the Tapioca: Soak the tapioca pearls in water for about an hour until they become soft.
  2. Mix the Wet Ingredients: In a large bowl, combine the coconut milk, sugar, eggs, vanilla extract, and salt. Mix well until the sugar is dissolved.
  3. Combine Dry Ingredients: In another bowl, mix the shredded coconut, flour, and baking powder.
  4. Blend Together: Add the soaked tapioca pearls and dry ingredients to the wet mixture. Stir until well combined. Finally, fold in the melted butter.
  5. Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased 9×13 inch baking dish. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Let the cake cool before cutting into squares. Serve warm or at room temperature.

Kitchen Equipment Needed

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9×13 inch baking dish
  • Spatula
  • Toothpick

Tips and Shortcuts

  • Quick Soak: If you’re short on time, you can quick-soak the tapioca by boiling it for 5 minutes and then letting it sit for 10 minutes.
  • Flavor Boost: Add a teaspoon of almond extract for an extra layer of flavor.
  • Topping Ideas: Top the cake with fresh mango slices or a dollop of whipped cream for a tropical touch.

Storage Instructions

Leftover Coconut Tapioca Cake can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions wrapped in plastic wrap and stored in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

Pairing Suggestions

Coconut Tapioca Cake pairs beautifully with a variety of beverages. Here are some suggestions:

  • Tea: A fragrant jasmine or green tea complements the tropical flavors.
  • Coffee: A light, sweetened iced coffee can enhance the cake’s richness.
  • Fruit Juices: Pineapple or mango juice adds a refreshing contrast to the creamy texture.

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