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Directions
- Prepare the Tapioca: Soak the tapioca pearls in water for about an hour until they become soft.
- 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.
- Combine Dry Ingredients: In another bowl, mix the shredded coconut, flour, and baking powder.
- Blend Together: Add the soaked tapioca pearls and dry ingredients to the wet mixture. Stir until well combined. Finally, fold in the melted butter.
- 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.
- 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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