Refaluwasch Breadfruit Cake
Ripe breadfruit is mashed with coconut milk and a little sugar, then baked until set into a dense, custardy cake. It is a Carolinian household way of using ripe breadfruit before it spoils.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Baking dish
- •Mixing bowl
- •Potato masher or fork
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 7
- carbs
- 38
- protein
- 3
- calories
- 220
Instructions
- 1
Preheat your oven to 350°F. Grease a baking dish.
- 2
Mash the ripe breadfruit thoroughly until it is mostly smooth.
- 3
Whisk in coconut milk, brown sugar, eggs, vanilla, and salt until well mixed.
- 4
Pour the batter into the prepared baking dish. Spread it out evenly.
- 5
Bake for 45-50 minutes until the top turns golden and the center is set but moist.
- 6
Let the cake cool for at least 20 minutes before cutting it into squares.
Chef's tips
Use breadfruit that is very ripe and soft. Underripe breadfruit makes the cake starchy instead of soft and custardy.
Storage
Refrigerate up to 3 days.
Reheating
Serve chilled or at room temperature; warming is not necessary.
Common mistakes to avoid
- •Using underripe breadfruit, which stays hard and starchy instead of custardy
- •Baking too long, which dries out the edges of the cake
Serving suggestions
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