Coconut Tapioca Cake

Ingredients:

For the Cake:

• 1 cup small tapioca pearls
• 2 cups coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened, as per your preference)
• 1/2 teaspoon baking powder (optional)

For Topping (optional):

• Whipped cream
• Toasted coconut flakes
• Fresh fruit (like mango or berries)

Instructions:

1. Prepare Tapioca:
   • In a medium bowl, soak the tapioca pearls in water for about 30 minutes. Drain and set aside.
2. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or a similar-sized baking dish.
3. Mix Ingredients:
   • In a large mixing bowl, combine the coconut milk, sugar, and salt. Whisk until the sugar dissolves.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Mixtures:
   • Gently fold in the soaked tapioca pearls, shredded coconut, and baking powder (if using) until well combined.
5. Bake:
   • Pour the mixture into the prepared cake pan. Bake for about 40-50 minutes, or until the top is golden and the center is set (it may still have a slight jiggle).
6. Cool:
   • Remove from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer to a wire rack to cool completely.
7. Serve:
   • Once cooled, slice and serve. Top with whipped cream, toasted coconut flakes, or fresh fruit if desired.

Enjoy!

This Coconut Tapioca Cake is chewy, creamy, and packed with coconut flavor—a delightful treat for any occasion!