Ingredients
- butter for greasing
- 1 kg tapioca
- 250 g grated coconut
- 150 g sugar
- 150 g butter, melted
- 2 eggs
Preparation
1. Cut out a circle of baking paper with the help of a 24 cm lid and line the pot with it, grease the rim of the pot with butter.
2. Peel and grate the tapioca. Mix it together with all other ingredients up to the eggs. Fill the dough into the pot.
3. Place the pot on the Navigenio and heat on level 2 up to the roasting window.
4. Put pot in the inverted lid and place the Navigenio overhead and switch to low level, bake for approx. 30 minutes.
5. Let the cake cool slightly then topple it on a plate. Let it cool down completly before serving.
This recipe has been tested and approved by AMC.
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