Best Tapioca Cake Recipes

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THAI-STYLE STEAMED TAPIOCA CAKE



Thai-Style Steamed Tapioca Cake image

Tapioca root (also called cassava or yucca root) makes a delightful steamed cake in this recipe. The cake is steamed in ramekins. Serve hot or cold. They can also be served in the ramekins or not.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 35m

Yield 8

Number Of Ingredients 7

1 cup white sugar
¼ cup unsweetened coconut cream
1 tablespoon cornstarch
4 ½ cups grated, peeled yucca root (tapioca root)
1 cup water
2 cups flaked coconut, divided
¼ teaspoon salt

Steps:

  • Mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. Add the grated cassava, water, and about 1/3 of the grated coconut; mix well.
  • Toss the remaining coconut with the salt in a separate bowl; set aside.
  • Bring a couple inches of water to boil in a wok or large pot. Arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. Remove the insert and spoon the cassava mixture into the heated ramekins to fill. Sprinkle a portion of the coconut over the top of each cake.
  • Steam the cakes over the boiling water until cooked through, 15 to 20 minutes. Depending on the size of your steamer, you may need to do this in multiple batches. Make sure you have enough water to continually boil, if this is the case.

Nutrition Facts : Calories 395.1 calories, Carbohydrate 80.1 g, Fat 8.1 g, Fiber 4.1 g, Protein 2.4 g, SaturatedFat 7.3 g, Sodium 142.9 mg, Sugar 33.7 g

TAPIOCA CAKE



Tapioca Cake image

Provided by Sandra Lee

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 20

Butter-flavored baking spray
1 (18.25-ounce) box vanilla cake mix (recommended: Betty Crocker)
1/3 cup canola oil
3 eggs
1 1/4 cups white cranberry juice
1 (3-ounce) box cool n' serve tapioca pudding (recommended: Jell-O)
1 (14-ounce) can light coconut milk (recommended: Thai Kitchen)
1 teaspoon coconut extract
1/2 cup shredded coconut
For the frosting:
3 (12-ounce) cans fluffy white frosting (recommended: Betty Crocker)
2 teaspoons coconut extract
Fresh blueberries
1 1/2 cups shredded coconut
3 recipes Blueberry Sauce, recipe follows
2 cups frozen blueberries
1/3 cup blueberry vodka (recommended: Stoli)
1/4 blueberry jelly
1 tablespoon cornstarch
1/2 orange, zested

Steps:

  • Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
  • In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed.
  • Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
  • Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
  • Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool.
  • In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
  • For assembly:
  • With a serrated knife, cut cake layers in half horizontally; set aside.
  • Fill pastry bag or zip-top bag with a third of the frosting; set aside.
  • Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting.
  • Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
  • Combine all ingredients in saucepan.
  • Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.

TAPIOCA CAKE



Tapioca Cake image

Make and share this Tapioca Cake recipe from Food.com.

Provided by luvmybge

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 18

butter-flavored cooking spray
1 (18 1/4 ounce) box vanilla cake mix (recommended ( Betty Crocker)
1/3 cup canola oil
3 eggs
1 1/4 cups white cranberry juice
1 (3 ounce) box cook n' serve tapioca pudding (recommended ( Jell-O)
1 (14 ounce) can light coconut milk (recommended ( Thai Kitchen)
1 teaspoon coconut extract
1/2 cup shredded coconut
3 (12 ounce) cans fluffy white frosting (recommended ( Betty Crocker)
2 teaspoons coconut extract
fresh blueberries
1 1/2 cups shredded coconut
2 cups frozen blueberries
1/3 cup blueberry vodka (recommended ( Stoli)
1/4 cup blueberry jam
1 tablespoon cornstarch
1/2 orange, zest of

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside.
  • In a large bowl, combine cake mix, oil, eggs, and white cranberry juice.
  • Use an electric mixer to beat cake batter on low speed for 30 seconds.
  • Scrape down sides of bowl and beat for 2 minutes on medium speed.
  • Divide batter evenly into prepared pans.
  • Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean.
  • Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan.
  • Bring to a boil over medium heat, stirring constantly.
  • Remove from heat and let cool.
  • In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside.
  • For assembly:.
  • With a serrated knife, cut cake layers in half horizontally; set aside.
  • Fill pastry bag or zip-top bag with a third of the frosting; set aside.
  • Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers.
  • Place final cake layer on top.
  • Frost outside of cake with remaining frosting.
  • Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce.
  • Blueberry Sauce:.
  • 2 cups frozen blueberries.
  • 1/3 cup blueberry vodka (recommended: Stoli).
  • 1/4 cup blueberry jelly.
  • 1 tablespoon cornstarch.
  • 1/2 orange, zested.
  • Combine all ingredients in saucepan.
  • Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened.

Nutrition Facts : Calories 786.5, Fat 31.7, SaturatedFat 9, Cholesterol 53.7, Sodium 535.1, Carbohydrate 122.8, Fiber 2.1, Sugar 97.7, Protein 4.1

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