Tapioca Cake Recipes

TAPIOCA CAKE

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

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.

THAI-STYLE STEAMED TAPIOCA CAKE

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.

OLD-FASHIONED TAPIOCA

Steps:

• In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.