Coconut Tapioca Cake
Components:
Regarding the Cake:
- One cup of tiny pearl tapioca
- Two cups of coconut milk
- half a cup of sugar
- 1/4 tsp salt
- Four big eggs
- One tsp vanilla essence
- One cup of finely chopped coconut (sweetened or not, to taste)
- Half a teaspoon of baking powder, if desired
For the optional topping:
- Cream of whipping
- toasted coconut flakes
- Fresh fruit, such as berries or mango
Guidelines:
Get the tapioca ready:
- Soak the tapioca pearls in water for approximately half an hour in a medium-sized bowl. After draining, set away.
Warm up the oven:
- Set the oven temperature to 350°F (175°C). Grease a baking dish or an 8-inch round cake pan of a comparable size.
Combine Ingredients:
- Combine the coconut milk, sugar, and salt in a sizable mixing basin. Until the sugar is dissolved, whisk.
- One egg at a time, adding and thoroughly mixing after each addition. Add the vanilla extract and stir.
Blend Concoctions:
- Once fully blended, gently fold in the shredded coconut, baking powder (if using), and soaked tapioca pearls.
Cook:
- Transfer the blend into the ready-made cake pan. Bake for approximately 40 to 50 minutes, or until the centre is set and the top is brown (it may still jiggle somewhat).
Nice:
- Take it out of the oven and allow it to cool in the pan for ten to fifteen minutes. After that, carefully move them to a wire rack to finish cooling.
Serve:
- After cooling down, cut and present. If preferred, garnish with whipped cream, toasted coconut flakes, or fresh fruit.
Have fun!
- Chewy, creamy, and bursting with coconut flavour, this Coconut Tapioca Cake is a lovely treat for any occasion!