Cassava Cake
A sweet and moist cake that's bright in color and features grated cassava, and sometimes, cheese.
Ingredients
- 2 packs grated cassava (about 2 lbs total weight)
- 2 cups coconut milk
- 1/2 cup canned evaporated milk (12 oz. canned evaporated milk)
- 3 eggs
- 1/4 cup butter melted
- 6 tbsp cheddar cheese grated
- 1/2 cup condensed milk
- 14 tbsp granulated white sugar
Ingredients for the Topping
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 cup condensed milk
- 2 tbsp cheddar cheese (grated)
- 2 cups coconut milk
Instructions
Instructions for the Cake Batter
- Preheat your oven for 350 degrees F for 10 minutes.
- Grease a baking pan and set it aside.
- Add the grated cassava, butter, 1/2 cup condensed milk, 1/2 cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs into a mixing bowl and mix them until they're well combined.
- Pour 2 cups of coconut milk into the bowl and stir it into the mixture.
- Once the mixture has turned into a batter, pour it into a greased baking tray.
- Bake the batter for 1 hour. You can check if it's ready by poking the center with a toothpick and seeing if it comes out clean. When the cake is ready, pull it out of the oven and set it aside to cool.
Instructions for the Topping
- Heat up a saucepan and add 2 tablespoons of sugar and flour. Stir until the ingredients are well combined.
- Pour-in 1/2 cup condensed milk then mix thoroughly.
- Add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
Instructions for Constructing the Cake
- Pour the topping over the Cassava Cake and spread evenly.
- Separate the yolk from the egg white of the remaining egg,
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
- You have the option to add grated cheese for extra topping before serving it fresh.