Tapioca Cake Recipe

Ingredients:

• 2 cups of tapioca flour
• 1 cup of grated coconut
• 1 cup of sugar
• 2 eggs
• 1 cup of milk
• 1/2 cup of butter
• 1 tablespoon of baking powder

Instructions:

1. Preheat your oven to 180°C (350°F) and grease a cake pan.
2. In a bowl, mix the tapioca flour, grated coconut, and sugar.
3. In another bowl, beat the eggs, then add the milk and melted butter. Mix well.
4. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
5. Finally, add the baking powder and mix until the batter is smooth.
6. Pour the batter into the prepared cake pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Slowly incorporate the dry components into the liquid ones, stirring thoroughly after each incorporation.

Benefits:

Tapioca is a good source of iron, which can help prevent anemia. It’s also gluten-free, making it a great option for those with celiac disease or a sensitivity to gluten. Plus, the coconut in this recipe provides healthy fats and fiber.

Fun Facts:

• Tapioca is a starch extracted from the cassava root, a plant native to Brazil.
• It’s often used in gluten-free baking and as a thickening agent in soups and sauces.
• Despite its name, tapioca flour is actually a type of starch, not a flour.
• In Brazil, tapioca is often used to make a type of crepe called “beiju”.

Inquisitiveness:

1. Bubble Tea: Tapioca pearls, made from tapioca starch, are a key ingredient in bubble tea, a popular drink that originated in Taiwan. The pearls are cooked in a mixture of water, sugar, and sometimes food coloring, until they become soft and chewy.
2. Pudding: In the United States, tapioca is often used to make a sweet pudding. The tapioca pearls are soaked in milk and then cooked with eggs and sugar to create a creamy dessert.
3. Flatbread: In parts of Africa and South America, tapioca is used to make a type of flatbread. The tapioca flour is mixed with water and then spread out on a hot griddle to cook.
4. Gluten-Free Baking: Because it’s naturally gluten-free, tapioca flour is a popular choice for gluten-free baking. It can be used to make everything from bread and pancakes to cookies and cakes.
5. Thickening Agent: Tapioca is a powerful thickening agent. It’s often used in soups, sauces, and pie fillings. Unlike some other starches, tapioca remains clear and shiny once it’s cooked, so it’s a good choice when you want a thickener that won’t change the appearance of your dish.
6. Energy Source: Tapioca is almost pure starch, so it’s a great source of quick energy. It’s often included in the diets of athletes and others who need a quick burst of energy.
7. Worldwide Cultivation: While tapioca is native to Brazil, today it’s cultivated and used in cuisines around the world, from Africa and Asia to Europe and the Americas.
8. Nutrition: Tapioca is almost entirely starch, made up of nearly pure simple carbohydrates with hardly any trace of protein, fat, or minerals. It’s a basic source of energy that powers cells of the body and is typically digested quickly.
9. Gluten-Free: Tapioca is naturally gluten-free, making it a great choice for people with celiac disease or gluten sensitivity. Many gluten-free products use tapioca flour in their production process.
10. Digestion: Tapioca has a reputation for being gentle on the stomach. Many people find it easier to digest than flours made from grains or nuts.
11. Weight Increase: Individuals who need to put on weight rapidly may find it advantageous to incorporate tapioca into their meals
12. Calcium Source: Tapioca can be a good source of calcium, which is important for strong bones and teeth.
13. Low Sodium: Tapioca is low in sodium, making it a good choice for people looking to limit their sodium intake.
14. Iron Source: Tapioca can also be a good source of iron.