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cassava cake

Cassava Cake

Baking

recipe-img

Description

For convenience, I prefer to use frozen grated cassava. If you are grating fresh cassava (yuca), the prep time takes longer, up to 1 hour. After peeling, 1 pound yields about 1 cup of grated cassava. This recipe needs 2 cups, grated. You have to wrap the freshly grated cassava in a cheesecloth and squeeze out any excess liquid.

Ingredients:

  • 1/4 cup unsalted butter, softened at room temperature, to grease the baking pans
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 can (14 ounces) sweetened condensed milk, divided (use 1/2 can for the cake and the rest for the topping)
  • 1 (12-ounce) can evaporated milk, divided (use 1/2 can for the cake and the rest for the topping)
  • 1 (13.5-ounce) coconut milk, divided (use 1/2 can for the cake and the rest for the topping)
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup grated coconut meat, frozen or fresh (thawed if frozen; do not use sweetened coconut flakes)
  • 16 ounces (2 cups) frozen grated cassava, thawed at room temperature and drained

Directions: