Garri Cake

Garri Cake by Naijafoodie_Main Picture

Garri Cake with Coconut and Fruits

This is a tribute to my boarding school days; I used to make the meanest garri cake back in the day. For those who haven’t had the great pleasure of making/eating garri cake, let explain this milky deliciousness.

No bake Garri cake is made by combining dry garri with a little water, incorporating butter and sugar to form a cakelike structure. A mixture of Butter, sugar and milk is then created and used as icing. This stuff is really good. For those who have never tried this, it’s definitely more like a cookie cake than a sponge cake. It’s dense due to the nature of garri but delicious all the same.

Garri cake is definitely the inspiration behind this garri cookie cake, I had a blind taste test and no one guessed the cake contained garri until I told them. If you are not adventurous enough to try the recipe as is substitute garri with cassava flour.

For the Garri Cookie Cake

  • 113 cups Garri*
  • 1¾ cups all-purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 cup Granulated Sugar
  • 100g Butter
  • 4 Eggs – at room temperature
  • 1½ cups Whole Milk (liquid)
  • 2 Teaspoons Vanilla Extract (Optional)

 

* Make use of fine garri or dry blend regular garri in a blender or food processor until smooth.

Directions

  • Preheat oven to 350 F and generously grease a baking dish of your choice
  • In a large bowl, thoroughly combine the garri, flour and baking powder. Set aside
  • With the help of a mixer or food processor, cream together the sugar and butter. Beat in the eggs then add in the vanilla

Garri Cake Step 3

  • Add in the flour mix to the creamed mixture and combine well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared pan

Garri Cake Step 4

  • Bake for 30 to 40 minutes in the preheated oven. Cake is thoroughly cooked when a toothpick inserted in the middle comes out cleans. Remove cake from oven and set aside to cool

Garri Cake 6

Garri cake 7

Garri Cake step 5JPG

Coconut milk Topping

  • 2 tablespoons all-purpose flour
  • 1 cup condensed milk
  • ⅓ cup coconut milk
  • 2 egg yolks
  • ¼ cup shredded coconut (Optional)

Directions

  • Place the flour and half of the condensed milk in a pan and stir to combine.
  • Add the coconut milk and the remaining condensed milk. Cook over low heat for 10-15 minutes, stirring constantly until thickened. Remove from the heat

Garri Cake_Milk Step 1

Garri Cake_Milk Step 2

  • Lightly beat the egg yolks in a bowl, stir into the condensed milk mixture until well combined
  • Preheat the oven on broil at 500F
  • Cut away the edges of the cake. Use a straw to make deep holes in the cake spacing about ½ inch apart

Garri Cake 8

Garri cake_Milk step 5

  • Pour the topping over the cake and spread evenly. Add on the shredded coconut if using. Return the cake to the oven and cook for 3-5 minutes (just until the top is a bit browned)

Garri Cake _Milk step 6

  • Remove cake from over, set aside at room temperature until the topping is set and the cake is semi-cooled

Serve Warm with your choice of fruit and other toppings

Join the discussion!

  1. I think you are a very talented person, and I admire your creativity in the kitchen. I also wish I had that confidence and resourcefulness (I will always find excuses). I used to love baking, but somehow, I lost confidence in my ability

  2. Help, I’m ready to make this but just noticed, I don’t see a cake tin size – please advise, thank you so much

  3. Your presentation is spectacular and because of it, I’m going to bake this cake. I’m however concerned with the amount of condensed milk to go into the topping but let me try the recipe first without judging. Great job!

  4. I’ve made the garri cake and it was really nice. Even though I forgot an essential ingredient – baking powder! Took to a picnic people had seconds! I wasn’t too keen on the dressing too eggy for me, not sure what to do about that. I cooked it as instructed but must have missed something. Thanks for the recipe.

  5. Ms 9jaFoodie, I woulnd’t say the “recipe” worked – it was quite a heavy cake, as one of the guests said “its very stodgy, I love it” it just did not fail completely. We had no expectations and so it couldn’t fail…I had plans to give a fake name so not to bring shame to your great invention but it was too popular for that. I intend to try it again but keeping my eye on ALL the ingredients to make sure they make it in the bowl. For the taste test I cut slathers of it pretending i was trying to get a perfect square, eventually some of those slathers ended up in Baileys and was served with ice cream…all before I dressed the cake. The dressing was just the egg yolk and condensed milk as per recipe, after messing up in part1 I was very careful in part 2…any ideas on how to get it less eggy? 1 egg instead of 2?

    • It’s definitely more of a cookie cake than a sponge cake as indicated, it’s simply the nature of Garri cake (not sure if you ever had the highschool version). As with any baked item, Baking soda or baking powder is a must.
      Feel free to use just condensed milk for the topping if you do not like the taste of raw eggs.