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Tapioca Cake - Very soft

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Tapioca Cake - Very soft

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Tempo de preparo

40 min(s)


20 servings


  • Eggs | 4 unit(s)
  • Granulated Tapioca | 2 cup
  • Sugar | 2 cup
  • Butter | 5 tablespoon
  • Salt | 1 to taste
  • Coconut milk | 200 ml
  • Milk | 1 cup
  • Wheat flour | 1 cup
  • Chemical Yeast | 2 tablespoon
  • Condensed milk | 2 unit(s)
  • grated coconut | 100 g


  1. Put the tapioca to hydrate in the coconut milk and add the milk. Let rest for 10min
  2. In the mixer add the sugar, butter and eggs. Beat until you get a smooth, white paste. 1 pinch of salt.
  3. Sift the wheat flour and gradually add it to the egg, sugar and butter mixture.
  4. Mix everything and add the chemical yeast, beat for 5 minutes to incorporate the dough.
  5. Unite a mold with release agent, or the conventional one that is butter and wheat flour.
  6. Bake in the oven at 180°C, bake for approximately 40 minutes.
  7. After 40 minutes of baking, do the toothpick test, if it comes out clean, remove from the oven, wait for it to cool and unmold.
  8. For the topping, just add condensed milk and sprinkle the coconut. And it's ready, you can serve!

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