Chishimba (zambian Cassava Cake)

Ingredients

• 2 tablespoons vegetable oil
• 2 cups cassava
• 1 cup coconut milk
• 1 cup coconut
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon baking powder
• 1 pinch salth

Steps

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round cake pan with vegetable oil.
3. In a mixing bowl, combine the grated cassava, shredded coconut, and brown sugar.
4. Mix well to evenly distribute the ingredients.
5. Add the beaten eggs, coconut milk, vegetable oil, and vanilla extract to the bowl.
6. Mix thoroughly until all the ingredients are well combined.
7. Sprinkle in the ground cinnamon, ground nutmeg, baking powder, and a pinch of salt.
8. Stir the mixture until the spices and baking powder are fully incorporated.
9. Pour the batter into the greased cake pan, smoothing the top with a spatula or the back of a spoon.
10. Place the cake pan in the preheated oven.
11. Bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
12. Once the chishimba is fully baked, remove it from the oven.
13. Let it cool in the cake pan for a few minutes.
14. After cooling slightly, transfer the cake to a wire rack to cool completely before slicing and serving.