🇧🇷 Panelinha
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A delicious cassava and coconut cake made in the Air Fryer, perfect for the June festival season.
Recipe Video
Ingredients
- 200g de Cassava (Yuca)
- 3/4cup de Shredded fresh coconut
- 1/2cup de Coconut milk
- 2/3cup de Sugar
- 2 de Eggs
- 1tablespoon de Butter
- 1teaspoon de Baking powder
Instructions
Grease a bundt pan with butter and dust lightly with sugar.
Cut the cassava into chunks and blend in a food processor with the eggs, sugar, coconut milk, and butter for about 1 minute.
Dica: Be careful not to over-process; you don't want the batter to become completely smooth.
Fold the shredded coconut and baking powder into the batter and transfer to the greased pan.
Preheat the Air Fryer to 320°F (160°C) and bake the cake for about 30 minutes, or until golden brown and firm to the touch.
Dica: Important note: the toothpick test doesn't work well for this cake because it is naturally very moist inside.
Remove the cake from the Air Fryer and let it cool slightly before inverting it.
Unmold the cake and serve.
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Dietary Info
Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy144 kcal7%
- Carbohydrates13 g4%
- Protein4 g5%
- Total Fat9 g17%
- Dietary Fiber1 g2%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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