Cassava Cake
This is a classic Filipino desert enjoyed year round.
Most of the ingredients can be found in an oriental store near you.
I have found the most difficult ingredient to find is usually the coconut
cream. If you can't find it don't worry. Simply use another
can of coconut milk in it's place. Also it is easier to just buy
the cassava already grated. It should be in the freezer section.
You could cut the recipe in half but then you are left with 1/2 a can of
everything. Or try making one thick cake. You'll have to cook
much longer though. Careful, I'm not sure if it will all fit in one pan.
I hope you enjoy it!
Ingredients:
Cake
-
2 Lbs Grated Cassava
-
1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
-
1 12 oz. Can Evaporated Milk
-
1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
-
1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
-
2/3 Cup Sugar
-
3 Eggs plus 3 Egg Whites
-
1 Cup Grated Coconut
Topping
-
3 Egg Yokes
-
1/3 Cup Reserved Sweetened Condensed Milk
-
1/3 Cup Reserved Coconut Milk
-
1/3 Cup Reserved Coconut Cream
Directions
Preheat oven to 325° f. In large mixing bowl
combine cake ingredients. Mix well. Pour equally into two large greased
rectangular pans. Bake until top is no longer liquid (approximately
30 minutes). Mix topping ingredients well and spread evenly on the
two cakes. Bake an additional 20 to 30 minutes. Cool cakes
completely. Slice each cake into 24 equal squares.
If you have comments or suggestions, email me at 
jeff_pal@hotmail.com
Authored and designed by Jeff Palazzo
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