Cassava Cake II
Created by JostLori on July 9, 2016
- Servings: 12
- Prep Time: 15m
- Cook Time: 60m
- Recipe #24346
Ingredients
- 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)
How to Make
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Step 1: Mix together all the cake ingredients.
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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.
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Step 3: In a saucepan, mix together the topping ingredients and simmer for a minute. Set aside.
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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.
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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.
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Step 5: Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.
Nutritional Facts
- Serving Size: 1 (330.9 g)
- Calories 1085.4
- Total Fat - 62.8 g
- Saturated Fat - 33.1 g
- Cholesterol - 742.6 mg
- Sodium - 515.3 mg
- Total Carbohydrate - 114.6 g
- Dietary Fiber - 3.6 g
- Sugars - 61.2 g
- Protein - 18 g
- Calcium - 281.9 mg
- Iron - 3.1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.2 mg