Why it works: Cassava and coconut work together. They rank in the top 4% of all ingredient pairs, and 33 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the batter
In a large bowl, combine all ingredients.
Transfer to a greased 8-inch square baking dish.
Bake and serve
Bake at 350°F until brown and firm to the touch.
Cut into small squares and serve.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Cassava + coconuttop 4% of all pairsAroma overlapmoderateMentioned together33 recipes
Shared aroma: coumarin (sweet, hay).
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Coconut + vanillatop 2% of all pairsAroma overlapstrongMentioned together2,294 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Cinnamon + vanillatop 2% of all pairsAroma overlapstrongMentioned together5,287 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
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Sugar + vanillatop 3% of all pairsAroma overlaplowMentioned together35,031 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + cinnamontop 4% of all pairsAroma overlaplowMentioned together30,777 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cassava
- Grated cassava supplies the starchy body that sets into a firm, sliceable pone.
- Coconut
- Grated coconut adds chewy texture, moisture and a rich, toasty flavour as it bakes.
- Sugar
- Sugar adds sweetness and helps the top brown during baking.
- Butter (in the method)
- Melted butter adds fat, richness and moisture, giving a tender crumb.
- Evaporated milk
- Evaporated milk adds moisture and milk sugars that brown the surface and enrich the flavour.
The step that matters
Bake until brown and firm to the touch. Starch in the grated cassava gelatinises and sets as it bakes, and sugars and milk solids brown. Underbaking leaves the centre wet and gummy, while overbaking dries it out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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