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Cassava Cake II

Here's how you make Cassava Cake II
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  • Servings: 12
  • Prep: 15m
  • Cook: 60m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 2 pounds cassava root, grated
  • 1 can (14 ounce) coconut cream
  • 1 can (14 ounce) coconut milk
  • 3 large eggs (beaten)
  • 1 cup evaporated milk (or whole milk)
  • 1/2 cup butter, melted (1 stick)
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup grated cheddar cheese (optional - I don't use it)
  • FOR TOPPING
  • 1 can (14 ounce) sweetened condensed milk
  • 4 ounces coconut cream (1/3 cup)
  • 3 egg yolks
  • 1/2 cup grated cheddar cheese (or less, depending on taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Mix together all the cake ingredients.

  • Step 2: Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set.

  • Step 3: In a saucepan, mix together the topping ingredients and simmer for a minute. Set aside.

  • Step 4: When the cake portion is done, pour the topping onto the cake, spread it evenly, and bake for another 15 minutes or until golden brown.

  • Note: The center of the cake gets cooked last so to test for doneness - the top should be golden brown, then insert a toothpick in the center and if comes out clean, it's done.

  • Step 5: Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.

We hope you enjoy this recipe!

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