Mom's Cassava Cake
This dessert is a unique blend of creamy, chewy, and slightly sweet flavors.
Ingredients
- 2 bags Frozen grated cassava
- 1 cup coconut milk
- 2 eggs
- 1/4 cup coconut water or water
- 2 tsbp salted butter, melted
- 1 can condensed milk (390g)
- 1/2 cup grated cheese
- 1/3 cup coconut shreds
Cream Toppings
- 1/2 cup condensed milk
- 1/2 cup coconut milk
- 1/2 cup shredded cheese
- 1/4 cup butter
Instructions
- Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
- Prepare the Mixture: In a large mixing bowl, combine the grated cassava, coconut milk, eggs, coconut water, melted butter, condensed milk, grated cheese, and coconut shreds. Mix until the batter is smooth and well combined. The consistency should be thick but runny.
- Pour the Mixture: Pour the cassava mixture into a baking dish. Be careful not to overfill the dish, as the cake will rise slightly during baking.
- Cover and Bake: Cover the baking dish with foil. Place it in the preheated oven and bake for 45-55 minutes.
- Check for Doneness: About 15 minutes before the end of the baking time, remove the cover to allow the top to brown slightly. Use a toothpick to check the cake; insert it into the center, and if it comes out clean and the cake is firm, it’s ready. If the cake is still runny, continue baking and check every few minutes.
- Add the Topping: Once the cassava is firm, spread the cream topping mixture on top. Bake for 5 minutes, then broil on low to caramelize the topping for 2-3 minutes, or until golden brown and bubbly.
- Let it cool: It's best to allow the cassava cake to cool for 15-20 minutes before cutting so that the cream topping can slightly firm up. Enjoy!
Notes
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