Cassava Cake Recipe
Calling all foodies and baking enthusiasts! Get ready to embark on a sweet journey into the realm of Cassava Cake, a tropical treasure that tantalizes taste buds and brings a smile to every face.
Ingredients
- 16 ounces 450 grams grated cassava (yuca)
- 1 14-ounce can (400 ml) coconut milk
- 1 14-ounce can (397 ml) sweetened condensed milk
- 1 12-ounce can (355 ml) evaporated milk
- 2 large eggs beaten
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the grated cassava, coconut milk, condensed milk, evaporated milk, and eggs until well combined.
- Pour the batter into a greased 9x13 inch baking dish.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Turn on the broiler and broil for 2-3 minutes, or until the top is golden brown.
- Let the cake cool completely in the refrigerator for at least 1 hour before serving.
Notes
- For extra flavor and texture, add 1/2 cup of dried sweetened coconut flakes to the batter in step 2.
- For a touch of sweetness, top the cake with jarred macapuno strings or fresh coconut before broiling.
- Drizzle a few tablespoons of condensed milk and coconut milk on the cake during the last 15 minutes of baking for a richer flavor.