Coconut taro cake pulls one of the most recognizable island ingredients into a more bakery-style dessert. It belongs in the archive because it gives the taro cluster a cake-format sweet that sits naturally beside cassava cake, custard pies, and butter mochi.
If you enjoy this style of Pacific cooking, you may also want to try cassava cake, butter mochi.
Ingredients
- 2 cups mashed taro
- 1 cup coconut milk
- 1 cup flour
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon baking powder
Instructions
- Mix the mashed taro, coconut milk, sugar, and eggs.
- Stir in the flour and baking powder until smooth.
- Pour into a greased baking dish or cake pan.
- Bake until set and lightly golden.
- Cool before slicing.
Helpful Tips
- Smooth mashed taro gives the best texture.
- Do not overbake or the cake may dry out.
- Serve warm or at room temperature.
FAQ
What does coconut taro cake taste like?
It is lightly sweet, soft, and rich with taro and coconut flavor.
Is it more like pudding or cake?
It usually sits between the two, depending on the moisture level.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 271 kcal |
| Fat | 7.6 g |
| Saturated Fat | 5 g |
| Carbohydrates | 72.1 g |
| Protein | 12.2 g |
| Sodium | 57.5 mg |
| Cholesterol | 93 mg |
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